Recipes
Wild Mushroom Soup
By chef Jonathan Harnett
Ingredients
- 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
Method
- 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
