Mushroom and Chicory Soup

    (6)
    45 min

    A delicious and hearty soup, made by combining sauteed mushrooms with chicory, chicken stock, milk, cayenne pepper and natural yoghurt. Perfect when served with a crusty bread roll.


    9 people made this

    Ingredients
    Serves: 8 

    • 1 1/2 teaspoons olive oil
    • 1 1/2 teaspoons butter
    • 1/2 onion, chopped
    • 45g fresh coriander, chopped and divided
    • 300g fresh mushrooms, chopped
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1.5 litres chicken stock
    • 300g chicory, chopped
    • 475ml milk
    • 1/2 teaspoon cayenne pepper or to taste
    • 475ml natural yoghurt

    Method
    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Heat olive oil and butter in a stock pot over medium heat. Add the onion, half of coriander and mushrooms; cook and stir until tender. Season with salt and pepper.
    2. Pour in the chicken stock and bring to the boil. Stir in the chicory and remaining coriander. Add the milk and simmer for about 30 minutes over low heat. Season with cayenne pepper to taste.
    3. Place the yoghurt in a separate bowl and gradually ladle in about 500ml of the hot stock while stirring constantly. Stir this mixture back into the main stock pot and remove from heat. If this procedure is not followed, the yoghurt will break down into little bits. It will still taste good, but does not look the same. Ladle into bowls and garnish with additional fresh coriander .

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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (5)

    by
    5

    UPDATE: I had this soup two days later for lunch, and it was remarkable (even with my substitutions!) Original: When I made this soup, my local supermarket was out of endive, so I substituted leeks instead. It turned out brilliantly! I added some more spices though - lots of thyme, sage, rosemary, and cayenne. I also used some white wine and sherry to give it a more sophisticated edge. The only problem I encountered was blending the yogurt into the soup. It didn't blend, and it came out looking like parmesan cheese - Still tasty though! I look forward to trying the recipe with endive soon.  -  29 Jul 2008  (Review from Allrecipes US | Canada)

    by
    3

    I love this recipe and cook it quite often. It's so quick and easy to make that I highly recommend it to all my friends.  -  26 Jan 2007  (Review from Allrecipes US | Canada)

    by
    2

    It has a good taste but I followed the directions regarding the yogurt EXACTLY and the yogurt still clumped up.  -  23 Dec 2010  (Review from Allrecipes US | Canada)

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