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Mushroom And Yogurt Soup

Fresh.n.Natural's picture
  Butter 4 Tablespoon
  Leek/Medium-sized onion, finely chopped 1
  Garlic 1 Clove (5 gm), finely chopped
  Carrot 1 Small, finely chopped
  Mushrooms 1 Pound, sliced /chopped
  Flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Vegetable broth/Chicken broth 1 Quart
  Plain yogurt 1 1⁄2 Cup (24 tbs) (Drained Through Two Thicknesses Of Cheesecloth For 30 Minutes)
  Chopped parsley 2 Tablespoon

1. Melt 2 tablespoons of the butter in a large heavy skillet and saute the leek, garlic, and carrot until tender but not browned.
2. Add the mushrooms and remaining butter and cook for 3 minutes longer.
3. Sprinkle with the flour, salt, pepper, and thyme and cook, stirring, for 1 minute.
4. Stir in the broth, bring to a boil, cover, and simmer for 30 minutes. For a creamy thick soup, puree the hot mixture in the container of a blender or food processor in batches, mix the yogurt with a Utile of the blended or unblended soup, return all to the skillet, and reheat but do not boil. Stir in the parsley.

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