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Cream of Mushroom and White Bean Soup

1 1/2 tb Olive oil
1 Onion; chopped
1 lb Mushrooms; sliced
1 Stalk celery; chopped
2 c Low-fat chicken stock
8 oz Can (2 %) evaporated milk
19 oz Can white beans; rinsed/drained
1 ts Thyme
Black pepper; to taste
1/2 c Plain low-fat yogurt


Saute onions in oil. Add mushrooms and celery. Cook 10 minutes. Add stock, milk, beans and seasonings; simmer 10 minutes. Whisk a little of the soup into yogurt, blending well; add to the pot. In blender or food processor, puree 2 cups of soup. Return to pot; blend; serve Makes 2 1/2 quarts




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