Mushroom and Endive Soup Recipe - Allrecipes.com
Mushroom and Endive Soup Recipe
  • READY IN 45 mins

Mushroom and Endive Soup

Recipe by  

"A hearty yet light blend of mushrooms and endive that gets progressively spicier as you eat."

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Ingredients Edit and Save

Original recipe makes 8 (1 cup) servings Change Servings
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  • PREP

    10 mins
  • COOK

    35 mins
  • READY IN

    45 mins

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Jul 30, 2008

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 instead. 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.

 
Feb 15, 2007

I love this recipe and cook it quite often. It's so quick and easy to make that I highly recommend it to all my friends.

 

6 Ratings

Dec 28, 2010

It has a good taste but I followed the directions regarding the yogurt EXACTLY and the yogurt still clumped up.

 
Oct 21, 2010

I had no problem getting the yogurt to mix into the broth smoothly, and it tasted great! I mixed it one ladle at a time. I added tarragon also, which I liked. I think this will be great as a base recipe for just about any veggies or leftovers.

 
Nov 15, 2010

Don't think I would make it again. A little plain.

 

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Nutrition

  • Calories
  • 103 kcal
  • 5%
  • Carbohydrates
  • 10.6 g
  • 3%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 232 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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