(Bulgurlu Sebze Çorbası)
1/2 cup Turkish bulgur, small-grain, washed, drained
1 small size carrot, peeled, cut in small pieces
1 small size zucchini, peeled, cut in small pieces
1 small potato, peeled, cut in small pieces
4-5 medium-sized mushrooms, cleaned, cut in small pieces
1/4 cup celery stick, cut in small pieces
4-5 tbsp extra virgin olive oil
2 1/2 cups water or chicken broth
1/4 cup Turkish plain yogurt
1 egg yolk
Saute all the vegetables with olive oil for 3-4 minutes in a medium-sized pot. Then add the remaining ingredients, stir. Cover and cook for about 20 minutes or until the carrot pieces are tender.
Meanwhile, whisk the yogurt with egg yolk in a small bowl. Take a few spoons of juice of the soup and blend well with the sauce. While stirring, slowly pour this mixture into the pot. Simmer for 2-3 minutes.
Serve while still warm with Turkish bread.
Makes 2 servings.