“A hearty yet light blend of mushrooms and endive that gets progressively spicier as you eat.” - by HOFFIE125
Ingredients
Adjust Servings
Original recipe yields 8 (1 cup) servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 103 cal
- 5%
- Fat
- 4.1 g
- 6%
- Carbs
- 10.6 g
- 3%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"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 in..." See morestead. 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."
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