Our Recipes

Skinny ‘Cream’ of
Mushroom Soup

METHOD

Heat the olive oil in a large pot and add the onion, the leek and the garlic until translucent. Then add the mushrooms until lightly sauteed. Finally, add the potatoes, chestnuts and the dried porchini mushrooms. Add the chicken broth. Season with salt and pepper and add fresh thyme. Cover the pot and leave your soup to simmer for 30 minutes. Mash portions of your soup in a blender and put it back in the pot to heat. Add the yogurt and stir it in gently until combined. Serve the soup while it’s hot and top it with a tablespoon of Kourellas Organic Strained Whole Milk Greek Yogurt.

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INGREDIENTS

Organic Sheep’s Milk
1 kg white mushrooms
10 pc of porchini mushrooms, soaked
8 pc of pre-boiled chestnuts
100 gr finely diced onion
1 clove of confit garlic
90 gr sliced leek (only the white part)
140 gr diced potatoes
1.5 liter chicken broth
5 sticks of fresh thyme
1 pkg Kourellas Organic Strained Whole Milk Greek Yogurt
Salt, pepper

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Recipes

Our Recipes

Skinny ‘Cream’ ofMushroom Soup

Skinny ‘Cream’ of
Mushroom Soup