Mushroom Soup

Ingredients

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

Instructions

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.