Mushroom Feta Soup
Soups and Vegetables:
Mushroom Feta Soup
from Above & Beyond Parsley...
Food for the Senses
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INGREDIENTS:
1-2 cloves garlic, crushed
1 cup (2 sticks) unsalted butter or margarine
1 onion, diced
2 tablespoons chopped scallions
3/4 pound fresh mushrooms, sliced
1/2 cup flour
1 (12-ounce) can beer
2 cups chicken broth
1 cup milk
1 (12-ounce) can evaporated milk
1/2 pound feta cheese, crumbled
1/2 cup grated Parmesan cheese
1 teaspoon thyme
1 teaspoon basil, plus additional for garnish
1 tablespoon Worcestershire sauce
Salt and freshly ground pepper, to taste
Cayenne pepper, to taste
TO PREPARE:
In a medium skillet, saute garlic in 2 tablespoons butter. Add
onion, scallions and mushrooms and cook until soft. Set aside.
In a large pot, melt remaining butter. Add flour and cook over
low heat until golden brown, about 5 to 8 minutes. Whisk beer
into mixture and cook until thick and smooth.
Combine chicken broth and milks and pour slowly into beer
mixture. Cook until thick and smooth. Add vegetable mixture,
1/2 of feta cheese, Parmesan cheese, thyme, basil,
Worcestershire, salt and peppers. Simmer for 10 to 15 minutes.
Serve garnished with basil and remaining feta cheese.
NOTE: Feta cheese, made from sheep's or goat's milk, is cured
in brine. Rinse in cold water to "tone down" the salty taste.
SERVES 8 - 10
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Copyright 1992 The Junior League of Kansas City, Missouri, Inc.
All rights reserved.
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