An exquisite mushroom cream with yoghurt tastes this recipe on any occasion, whether it's a meal with guests or a casual meal. You'll love it.
Learn more about FAGE
Ingredients4 portions
Preparation
Clean the mushrooms and slice into thin slices. In the pot where the soup will be placed, put the butter and the echallots stirring constantly, add the mushrooms, salt and pepper and cook until lightly browned. Reserve ½ cup.
Add the chicken stock to the pot and cook for 15 minutes.
Add the mixture to the blender together with the Greek Type Yoghurt FAGE Total 0% and liquefy until a cream is obtained.
Return to the pot, add the parsley and the ½ cup of mushrooms that were reserved.
Serve and decorate with croutons.
|
|
|
|
Did you cook this recipe? |
Print recipe for: |
Cake Ice Cream Cookies & Cream
Cold Cake of Cookies and Cream
Lemon Cake and Greek Yoghurt FAGE Total 0%
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: