¼ cup butter
4 minced green onions
1 minced yellow onion
1 lb. sliced mushrooms
1 Tbsp. flour
6 cups chicken stock (4 cans of broth plus 2 cans of water)
2 egg yolks; broken
2 cups yogurt
Dill to taste
Nutmeg to taste
Salt
Pepper
Freshly chopped parsley or dill for garnish
Source: Elizabeth
· Melt butter over medium heat in a large pot
· Add green onions, mushrooms, onions.
· Cook, stirring occasionally, until softened
· Stir in flour. Cook briefly
· Gradually add chicken broth, cooking and stirring until slightly thickened
· Cover and simmer 30 minutes
· Blend egg yolks, yogurt, dill and nutmeg
· Stir ½ cup of soup into yogurt mixture to temper it
· Pour mixture back into pot stirring constantly
· Do not allow to come to a boil (yogurt will curdle easily)
· Add salt and pepper to taste
To Serve:
· Sprinkle with chopped parsley or dill
