Mushroom and Endive Soup

Name: Mushroom and Endive Soup
Total time: 35 min
Yield: 8 Servings
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

Cost $10.5, save $6

Source: Recommended by CookPal

35 Min
8 Servings
$10.5

Mushroom and Endive Soup

Cost $10.5, save $6

Source: Recommended by CookPal

35 Min
8 Servings
$10.5

INGREDIENTS

Base 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

STEPS

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. Ladle into bowls, and garnish with additional fresh cilantro.

NUTRIENTS

Per 1 serving

🔥

103

Calories

7
Protein
11
Carbs
4
Fats

💡 Gradually temper the yogurt with some hot broth before adding it to the soup to prevent curdling.This soup is best served fresh but can be refrigerated for up to 3 days.Feel free to adjust the amount of cayenne pepper to suit your spice preference.