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 Per
serving: 169 calories, 6 grams fat MC formatting by bobbi744@sojourn.com
Recipe by: Living Healthy Magazine
Posted to MC-Recipe Digest V1 #860 by Roberta Banghart
<bobbi744@sojourn.com> on Oct 23, 1997
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