Mushroom-Yogurt Soup Recipe - Cooking Index
Mushroom-Yogurt Soup Recipe - Cooking Index
A hearty soup once served after a mushroom foray at a College of the Redwoods biology class in Mendocino, California. A green salad and a thick slice of whole-wheat bread covered with goat cheese made the meal complete.
Type: Vegetables| 4 tablespoons | 60ml | Butter |
| 1 tablespoon | 15ml | Onion - chopped (medium) |
| 6 | Green onions - chopped | |
| 3/4 lb | 340g / 11oz | Mushrooms* - sliced |
| 2 teaspoons | 10ml | Paprika |
| 1/4 cup | 15g / 0.5oz | Flour |
| 6 cups | 1422ml | Chicken broth |
| 2 | Egg yolks | |
| 1 1/2 cups | 355ml | Plain yogurt |
| 1 teaspoon | 5ml | Chopped fresh dill |
| = (or 1/4 tspn dried dill) | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
* Alternate Mushrooms: Boletes, Chanterelle, Common Store Mushroom, Shaggy Mane
In a large saucepan, melt the butter and saute the onions until translucent. Add the mushrooms and cook until soft. Gradually stir in the paprika and flour. Add the broth. Cook, stirring, until thickened. Cover and simmer for 30 minutes.
Lightly beat together the egg yolks, yogurt, and dill. Stir about 1 cup of the hot soup into the egg mixture. Return it to the soup and cook, stirring over very low heat just until it thickens. Do not allow it to boil. Season with salt and pepper.
This recipe yields 4 to 5 first course servings.
Source:
Wild About Mushrooms by Louise Freedman
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