About this recipe: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.
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
1/2 teaspoon cayenne pepper or to taste
475ml natural yoghurt
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Method Prep:10min › Cook:35min › Ready in:45min
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.
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.
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 .