50 gr DODONI cow’s butter
2 onions, cut
2 cloves of garlic, cut
2 sprigs of celery
500 gr white mushrooms, cut into slices
4 tablespoons all-purpose flour
800 ml fresh week’s milk (full fat 3.5%)
600 ml water
1 cube of vegetable or chicken bouillon
1½ teaspoon salt
½ teaspoon pepper
1/3 bunch of parsley, cut
1 tablespoon DODONI Galotyri, for garnishing each plate
Parsley, for garnish
Use the high setting for heat to melt the butter and sauté the onions for one minute. Add the garlic and the celery, and leave them for another minute. Pour in the mushrooms and stir them at intervals, letting their liquids evaporate. Take out a few mushrooms and put them aside to use as garnish. Sprinkle the flour onto the mix and leave it to brown for ½ minute.
Add to the mix the DODONI fresh milk and the water, bouillon cube, salt, pepper and celery. Lower the heat setting to medium, half-cover the pot and leave the contents to boil for approximately 15 minutes.
Once the soup is ready, remove the pot from the hob and use the hand blender to mash the contents.
Pour directly into the plates, garnishing each one with one tablespoon of galotyri in the middle and 2-3 slices of mushroom. Sprinkle with finely chopped parsley and serve immediately, with toasted bread on the side.