Name: Mushroom and Endive Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Olive oil - 1 ½ teaspoons; Butter - 1 ½ teaspoons; White onion, chopped - ½; Chopped fresh cilantro, divided - 1 cup; Chopped fresh mushrooms - 3 cups; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Chicken broth - 6 cups; Chopped endive - 5 cups; Milk - 2 cups; Cayenne pepper, or to taste - ½ teaspoon; Plain yogurt - 2 cups

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom and Endive Soup

1. Olive oil - 1 ½ teaspoons

2. Butter - 1 ½ teaspoons

3. White onion, chopped - ½

4. Chopped fresh cilantro, divided - 1 cup

5. Chopped fresh mushrooms - 3 cups

6. Salt - ½ teaspoon

7. Ground black pepper - ½ teaspoon

8. Chicken broth - 6 cups

9. Chopped endive - 5 cups

10. Milk - 2 cups

11. Cayenne pepper, or to taste - ½ teaspoon

12. Plain yogurt - 2 cups

How to cook deliciously - Mushroom and Endive Soup

1. Stage

Heat olive oil and butter in a Dutch oven or soup pot over medium heat. Add the onion, 1/2 cup of cilantro, and mushrooms; cook and stir until tender. Season with salt and pepper.

2. Stage

Pour in the chicken broth, and bring to a boil. Stir in the endive and remaining cilantro. Add the milk, and simmer for about 30 minutes over low heat. Season with cayenne pepper to taste.

3. Stage

Place the yogurt in a separate pan or bowl, and gradually ladle in about 2 cups of the hot broth while stirring constantly. Stir this mixture back into the main soup pot, and remove from heat. If this procedure is not followed, the yogurt will break down into little bits. It will still taste good, but does not look the same. Ladle into bowls, and garnish with additional fresh cilantro.