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Cream of Mushroom and White Bean Soup

1 onion -- chopped
1 pound mushrooms -- sliced
1 stalk celery -- chopped
2 cups lowfat chicken broth
1 8 ounce can (2 %) evaporated milk
1 19 ounce can white beans -- rinsed/drained
1 teaspoon thyme
black pepper -- to taste
1/2 cup 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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