15 Mushrooms – Large
Olive Oil 1 Tbsp
Bay Leaf 1
Onion Chopped 1 small
Garlic Chopped 4 – 6 cloves
Vegetable Stock 4 cups
White Pepper Powder 1/4 teaspoon
Greek Yoghurt 1/4 cup
Cinnamon Powder 1 teaspoon
Greek Yoghurt is optional – Garnish with Cinnamon Powder.
Clean, wash and thickly slice mushrooms.
Heat oil in a heavy bottom pan.
Add Bay Leaf, Onion and Garlic and saute for two to three minutes or till onions become translucent.
Add mushrooms and saute for a minute.
Add one cup of vegetable stock and cook for 5 more minutes.
Remove from heat and cool.
Remove Bay Leaf.
Make Puree of the cooked mushrooms.
Add the remaining vegetable stock to it.
Return to heat and bring to a boil, add salt and white pepper powder and simmer the soup for two to three minutes.
Add the greek yoghurt and remove from heat.