FOR THE MUSHROOM SOUP
1 kg mushrooms, cut in slices
2 medium onions, cut in thin slices
100 g fresh cow butter
2 tbsp olive oil
2 sprigs of fresh thyme
1 garlic clove
800 ml chicken broth
200 g DODONI Strained Yoghurt
Salt / Pepper
FOR THE FETA CROUTONS
200 g DODONI Feta cheese
1 tbsp sweet paprika
1 tsp garlic powered
freshly ground pepper
4 tbsp breadcrumbs
Melt the butter in a large saucepan over medium heat. Add the onions, garlic and thyme, and sauté for about 4 minutes until the onions are tender.
Turn up the heat and add the mushrooms, stirring constantly for 3-4 minutes. Add the chicken broth to cover the mushrooms and cook for 25 minutes on very low heat. If you want a thinner soup, add a little water as it boils. Remove the thyme and garlic; season with salt and pepper, then purée the mushrooms along with a little broth in a blender into a thick paste. Pour the soup into the saucepan, add the Strained Yoghurt and mix well with a whisk.
For the Feta croutons, mix all the spices in a bowl.
Cut the Feta into small cubes and dip them in the spices.
Place the Feta cubes sparsely on a baking dish or pan lined with parchment paper.
Bake at 200 oC for 15-20 minutes until golden brown.
Serve the soup hot or lukewarm with a few drops of olive oil, freshly ground pepper and Feta croutons as a topping.