Wild Mushroom Soup

By chef Jonathan Harnett


  • 2 liters vegetable stock (2 onions, 6 teeth of garlic, 1 red pepper, 1 green peppers, 2 zucchini, 2 carrot, 1 small celery, 1 tomato)
  • 350 grams mixed,
  • dried wild mushroom of your choice (chanterelles, porcini, cesearea, grifola, etc.)
  • 200 grams bulgur wheat
  • 200 grams trahana korkoto
  • Spearmint oil
  • Parsley oil Strained yogurt Salt and pepper
  • Strained yogurt
  • Salt and pepper


  • Blend 200 grams spearmint in 300 ml olive oil for 3 minutes, strain through cloth
    (Same for parsley)
  • Make vegetable stock by boiling vegetables in ~3 liters of water for at least 2 hours on medium heat, adding a little water if needed after 1 hour, add salt and pepper to taste, strain well.
  • Chop and add dried mushrooms, boil for about 60 minutes or until completely soft.
  • Add bulgur wheat and trahanas, boil for additional 20 minutes
  • Adjust salt and pepper to taste
  • Serve with one spoonful of strained yogurt per serving and a few drops of spearmint and parsley oil

Pairs perfectly with:

Feggites White 2021, Oinogenesis

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