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Step by Step Instructions
  • Step 1: Prepare the soup. Soak the dried mushrooms in hot water for 15 minutes. Then remove the mushrooms, drain the water you used to soak them and set it aside for later use. Heat the olive oil in a saucepan. Add the spring onions, leeks, mushrooms and the potato and sauté for 6-7 minutes, until they are slightly soft. Pour in the wine and wait for 1-2 minutes for the alcohol to evaporate.
  • Step 2: Add the salt, pepper, thyme, the 600g of water and the water used to soak the mushrooms. Cook the ingredients for 30 minutes, until the potato gets mashy. Put the soup in the blender and blend to a pulp, until it turns into a smooth velouté soup.
  • Step 3: Prepare the aromatic yoghurt.Put the yoghurt, the grilled mushrooms, spearmint, parsley, salt, pepper and the olive oil in a bowl, mix and set aside.
  • Step 4: Divide the soup in 6 dishes, add 1 spoonful of aromatic yoghurt in the middle of each dish, drizzle with 1 tsp of truffle oil, and serve.
Ingredient List
  • salt
  • 100g extra virgin olive oil
  • 2 leeks sliced
  • 5 spring onions
  • 1 large potato (peeled and cut into pieces)
  • 100g dried mushrooms
  • 100g white wine
  • 600g water
  • black pepper
  • 1 tbsp thyme
  • 300g yoghurt
  • 100g grilled mushrooms (chopped)
  • 1 tbsp spearmint
  • 1 tbsp parsley
  • 3 tbsp extra virgin olive oil
  • 6 tsp olive oil with black truffle flavor

Mushroom soup with aromatic yogurt

  • Preparation
    time
    30'
  • Cooking
    time
    40'
  • 6
A delicious soup which combines the deep, earthy aromas of Greek mushrooms with the cool, tangy flavour of aromatic yogurt. Simply fascinating!
Product Qty
Fleur de sel from Attica "Amvrosia Gourmet" 150g
€4.55
Extra virgin olive oil infused with white truffle, from Evia "Dirfis" 100ml
€9.85
Dried wild mushrooms from Evia "Dirfis" 30g
€4.25
"Ktima Biblia Chora" Regional white wine of Pangeon 750ml
€14.55
OR
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