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Step by Step Instructions
  • Step 1: Sauté the onions in a saucepan with butter and olive oil and then add the mushrooms.
  • Step 2: Once the ingredients brown, pour in the white wine. Allow the wine to evaporate and add salt so that the juices are drawn out from the mushrooms.
  • Step 3: Once the juices have been drawn out, add 300ml of stock and cover the saucepan with the lid. Cook on low heat for 15 minutes.
  • Step 4: Place the mushrooms in a blender and grind them, gradually adding the rest of the stock and the fresh cream.
  • Step 5: Serve in deep soup plates garnishing each dish with kashkavali cubed cheese and some small wholewheat rusks. Season with freshly ground pepper.
Ingredient List
  • 2kg button mushrooms (champignons) - thinly sliced
  • 1 onion - finely chopped
  • 600ml vegetable or chicken stock
  • 60ml white wine
  • 60ml extra virgin olive oil
  • 80g butter
  • 50ml fresh cream
  • 100g kaskavali cheese
  • 100g small rusks (Kavroumades)
  • sea salt flakes
  • ground black pepper

Mushroom soup with kashkavali cheese and small wholewheat rusks

  • Preparation
    time
    10'
  • Cooking
    time
    25'
  • 6
A delicious, creamy soup with a wonderfully velvety texture, to warm and invigorate everyone on a cold winter's day.
Product Qty
Cretan traditional small rusks (kavroumades) with graviera cheese "Votzakis Bakery" 200g
€4.45
Extra virgin olive oil «Authentic Greek» "Gaea" 500ml
€7.50
"Ktima Biblia Chora" Regional white wine of Pangeon 750ml
€14.20
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