Cream of Dilly Mushroom Soup Just twenty minutes from start to serve. A mushroomlovers delight can be eaten as soup, or served as a saucefor chicken, steak, or meat loaf. Makes 6 -8 servings 2 tablespoons olive oil 1 tablespoon butter 1 medium onion, chopped 8 ounces white mushrooms, sliced 2 teaspoons dill weed 1 (14-ounce) can vegetable broth 2 tablespoons sour cream 1/2 teaspoon paprika 1 teaspoon seasoning salt 4 tablespoons flour 1 cup milk 3 ounces plain yogurt Salt and pepper In a medium saucepan, heat oil and butter. Sauté onion on medium-high heat until it begins to turn translucent. Add mushrooms and continue sautéing until they turn glossy and darker. Sprinkle with dill weed and cook 1 minute longer. Stir in broth, sour cream, paprika, and seasoning salt. Bring to a boil.

Whisk or shake flour into the milk. Add milk and yogurt to the saucepan and bring to a boil over medium-high heat, stirring, until soup thickens. Taste and adjust flavor with salt and pepper if desired. Serve.