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.
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)
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)
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)