Mushroom soup is anyway one of our favorite, but the addition of a smoked cheese really makes a difference.
Serves: 4-5 Prep. time: 10′ Cooks in: 40′ Ready in: 50′
400g mushrooms, finely sliced
2 tbsp extra-virgin olive oil
1 tbsp butter
5 spring onions, finely chopped
3 tbsp flour
3 cup chicken or vegetable stock
3 cups milk
130g smoked cheese (Greek Metsovone or other smoked cheese), diced
½ tsp thyme
salt, freshly ground black pepper
Metsovone is a semi-hard and naturally smoked PDO cheese (protected as a designation of origin product). It is one of the few PDO cow’s milk cheeses in Greece, made from cow’s milk or a combination of 80% cow’s milk and up to 20% sheep’s and/or goat’s milk. Metsovone has a full, rich flavor and gives a buttery flavor to soups, tarts, pies or grilled.
In medium pan heat oil and butter and cook spring onion until tender and add mushrooms. Cook on high heat for 5-7΄ stirring constantly until all liquid is absorbed.
Stir in flour and cook for 2΄ stirring on low heat. Add stock and milk and simmer for 20-30΄ until soup thickens.
Add cheese while soup is still on heat, stirring constantly until cheese starts to melt. Do not allow to melt completely. Serve immediately and divide in bowls with barley rusks.
Photo: John Athymaritis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Μανιταρόσουπα με Μετσοβόνε