mushroom soup with feta croutons
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THE EXPERIENCE
traditional
contemporary
Level of difficulty
Time needed 75 minutes

INGREDIENTS

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...

PREPARATION

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.

EXECUTION

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.