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Mushroom Soup



  • 8 to 12 ounces fresh mushrooms
  • 1 small onion, sliced thin
  • 1/4 cup butter or margarine
  • 3 1/2 cups milk
  • 1/3 cup flour, mixed to a smooth paste with 1/4 cup cold milk
  • 4 chicken bouillon cubes
  • Pinch of thyme
  • 1/2 cup plain yogurt


  1. Brown the mushrooms and onions in butter for about 5 minutes.
  2. Add milk, flour paste, chicken bouillon cubes and thyme. Heat over moderate heat, stirring frequently until thickened.
  3. Remove from heat. Season with salt and pepper.
  4. Stir a bit of the hot soup into the yogurt.
  5. Stir all of the yogurt mixture into the hot soup.
  6. Serve.


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