Cream Of Mushroom Soup With Milk
|Mushrooms||12 Ounce, sliced|
|Onion||1 Small, thinly sliced|
|Butter||1⁄4 Cup (4 tbs)|
|Milk||3 1⁄2 Cup (56 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs) (Mixed To Smooth Paste With 1/4 Cup Cold Milk)|
|Chicken bouillon cubes||4|
|Plain yogurt||1⁄2 Cup (8 tbs)|
Brown mushrooms and onion in hot butter in large skillet, about 5 minutes.
Add milk, flour paste, bouillon cubes, and thyme.
Heat over moderate heat, stirring frequently, until soup is thickened and begins to boil.
Remove from heat; season to taste with salt and pepper.
Stir a little hot soup into yogurt.
Stir mixture back into soup.