Recipe by HOFFIE125
"A hearty yet light blend of mushrooms and endive that gets progressively spicier as you eat."
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1 1/2 teaspoons
1 1/2 teaspoons
white onion, chopped
chopped fresh cilantro, divided
chopped fresh mushrooms
ground black pepper
cayenne pepper, or to taste
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.
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.
It has a good taste but I followed the directions regarding the yogurt EXACTLY and the yogurt still clumped up.
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.
Don't think I would make it again. A little plain.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom and Endive Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 103
** Calories from Fat: 37
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