* Photos are indicative.
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