(Hıdiv Çorbası - Istanbul)
4-5 mushrooms, cleaned, sliced
3/4 cup zucchini, cut in small cubes
1/4 cup carrots, cut in small cubes
1/2 cup sweet peas, frozen
4-5 tbsp extra virgin olive oil
1 tsp butter
2 tbsp flour
3/4 cup warm water
1 cup hot chicken broth
1/2 cup plain yogurt
1 egg yolk
Saute the mushrooms and flour with olive oil and butter for about 3-4 minutes at medium-low heat in a medium-size pot. Add the 3/4 cup of warm water, stir. Then add the rest of the ingredients, stir. Leave the lid halfway open and continue to cook for about 8-10 more minutes.
Meanwhile in a bowl, mix yogurt and egg yolk. After the soup is cooked, take a ladle of liquid from the pot and mix with yogurt sauce. Then slowly pour the mixture into the pot while stirring very slowly. Simmer for about 4-5 minutes. Turn the heat off and serve.