Description
A hearty yet light blend of mushrooms and endive that gets progressively spicier as you eat.
Ingredients
- 1 ½ teaspoons olive oil
- 1 ½ teaspoons butter
- ½ white onion, chopped
- 1 cup chopped fresh cilantro, divided
- 3 cups chopped fresh mushrooms
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 6 cups chicken broth
- 5 cups chopped endive
- 2 cups milk
- ½ teaspoon cayenne pepper, or to taste
- 2 cups plain yogurt
Instructions
- Heat olive oil and butter in a Dutch oven or soup pot over medium heat. Add the onion
- 1/2 cup of cilantro
- and mushrooms; cook and stir until tender. Season with salt and pepper.
- Pour in the chicken broth
- and bring to a boil. Stir in the endive and remaining cilantro. Add the milk
- and simmer for about 30 minutes over low heat. Season with cayenne pepper to taste.
- Place the yogurt in a separate pan or bowl
- and gradually ladle in about 2 cups of the hot broth while stirring constantly. Stir this mixture back into the main soup pot
- and remove from heat. If this procedure is not followed
- the yogurt 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 cilantro.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 8