Yogurt stew

Ingredient
(four person)
*Chiken.........200g
*Bacon........3pcs
*Onion.......medium size 1pc
*Potato.......3pcs
*Carrot.......small 1pc
*Mashroom......8pcs
*White sauce
(Butter..40g)
(Wheat flour...3tbsp)
(Milk...1cup)

*Cooking oil.......1tbsp
*Water........5cups
*Bouillon.......1pc
*Laurier.......1pc
*White wine......1/4 cup
Caspian sea yogurt......1/2cup
(A)
*Salt....... 1teaspoon
*Pepper.......a little
*Cornstarch........1tbsp
*Water........1tbsp

How to make
1.
Chicken to be cut in one bite size and to be seasoned with salt and pepper.
Cut bacon in 3cm size and cut randomly potato, carrot and onion.
2. In the pot with cooking oil, put bacon, chicken and onion, mashroom and frying them at first.
and put water potato, carron, buillon, laurier until boiled, and put white wine, cook until vegetables become soft.
3. on other pan, put butter and wheat flour and fried a bit, and gradually pour the milk and make it to creamy sauce by stirring. Pour the soup of 2 little by little into the cream sauce.
4. Put all ingredients into 3 and cook 3-4 minutes and pour yogurt into the soup.
Ajusting the taste with (A) and water-dissolved corn starch is added and after it become thickened, it is ready.