Instructions: Heat 1/2 cup of the stock in a large sauti pan and add the onions.

Simmer, covered, until onions are tender, 10 to 15 minutes. Add the mushrooms and simmer for 5 minutes, stirring occasionally. Stir in the paprika, cayenne, lemon zest, and the remaining stock and simmer briskly for about 10 minutes, and then swirl in the yogurt.

Sprinkle with chopped dill or parsley. Serve with slices of polenta, steamed wild or brown rice, or noodles

NOTES : 1.The recipe calls for the yogurt to be strained for at least 8 hours. We put it to strain at the beginning of the preparation, results were fine.

2. The original recipe calls for 1 cup of vegetable stock, in lieu of chicken broth.

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