Mushroom And Yogurt Soup
|Leek/Medium-sized onion, finely chopped||1|
|Garlic||1 Clove (5 gm), finely chopped|
|Carrot||1 Small, finely chopped|
|Mushrooms||1 Pound, sliced /chopped|
|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.