Friday, August 15

Completely Unexpected--Cucumber and Yogurt Soup With Mushrooms

We got back late from a movie tonight. Neither of us were hungry--yet we hadn't eaten dinner, or much lunch, and we had lots of ingredients in the fridge that need to be cooked soon or else. Like the cucumber, and the mushrooms.

So we whipped up a light dinner. Cucumber and yogurt salad from Claudia Roden's The Book of Middle Eastern Food, and some crimini mushrooms fried with onions and garlic. To save dishes, and out of curiosity, we ended up mixing them together. And you know what? It was delicious. It really would not be out of place as a starter for a fancy dinner party.

Cucumber and Yogurt Soup With Mushrooms
based on Claudia Roden's The Book of Middle Eastern Food
serves 2 with light appetites or as a starter

1 small onion, chopped to reasonably small pieces, we probably used walla walla
2 cloves garlic, chopped
1/2 pound mushrooms, stems removed and sliced, we used crimini
salt
1 small cucumber, or 1/2 large cucumber
1 1/2 cups yogurt, plain
1 small clove garlic, crushed (optional)
salt
paprika (optional)

Saute the onions, garlic, and mushrooms until they are soft and somewhat darkened. Salt them to taste.

Slice the cucumber lengthwise, and cut into matchsticks (or dice, if you know how!). If you're not using these soon, salt them and put them aside for an hour.

Beat the yogurt gently until it's smooth. Add the garlic if using, and salt to taste. Stir in the cucumber.

Now combine the mushrooms and yogurt soup. You may prefer to put the mushrooms on the bottom and the yogurt on top, or vice versa, or you might stir in the mushrooms.

Garnish with a sprinkling of paprika and serve.

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