8-12 oz. fresh mushrooms, chopped
1 sm. onion, thinly sliced
1/4 c. butter
3 1/2 c. milk
1/3 c. all-purpose flour, mixed to smooth paste with 1/4 c. cold milk
4 chicken bouillon cubes
Pinch of thyme
Salt & pepper to taste
1/2 c. plain yogurt

Brown mushrooms and onion in hot butter in large skillet, about 5 minutes. Add milk, flour paste, bouillon cubes and thyme. Heat over moderate heat, stirring frequently, until soup is thickened and begins to boil. Remove from heat; season to taste with salt and pepper. Stir a little hot soup into yogurt. Stir mixture back into soup. Serve at once. Garnish with a sprig of dill. 4 servings.