Mushroom soup with feta croutons

Ingredients

  • 1 kg mushrooms, cut in slices
  • 2 medium onions, cut in thin slices
  • 100 g butter
  • 2 tbsp olive oil
  • 2 sprigs of fresh thyme
  • 1 garlic clove
  • 800 ml chicken broth
  • 200 g DODONI Greek Yoghurt
  • Salt / Pepper

For the Feta croutons

  • 200 g DODONI Feta cheese
  • 1 tbsp sweet paprika
  • 1 tsp garlic powder
  • freshly ground pepper
  • 4 tbsp breadcrumbs

Process

For the soup

  1. In a large saucepan add the olive oil and the butter and melt over medium heat. Add the onions, garlic and thyme, and sauté for about 4 minutes until the onions are tender.
  2. 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.
  3. If you want a thinner soup, add a little water as it boils.
  4. Season with salt and pepper, then purée the mushrooms along with a little broth in a blender.
  5. Pour the soup into the saucepan, add the Strained Yoghurt and mix well with a whisk.

For the Feta croutons

  1. Mix all the spices in a bowl
  2. Cut the Feta into small cubes and dip them in the spices.
  3. Place the Feta cubes sparsely on a baking dish or pan lined with parchment paper.
  4. Bake at 200 oC for 15-20 minutes until golden brown.
  5. Serve the soup hot or lukewarm with a few drops of olive oil, freshly ground pepper and Feta croutons as a topping.