Mushroom and Endive Soup

A hearty yet light blend of mushrooms and endive that gets progressively spicier as you eat.

Step: 1

Heat olive oil and butter in a Dutch oven or soup pot over medium heat. Add the onion, 1/2 cup of cilantro, and mushrooms; cook and stir until tender. Season with salt and pepper.

Step: 2

Pour in the chicken broth, and bring to a boil. Stir in the endive and remaining cilantro. Add the milk, and simmer for about 30 minutes over low heat. Season with cayenne pepper to taste.

Step: 3

Place the yogurt in a separate pan or bowl, and gradually ladle in about 2 cups of the hot broth while stirring constantly. Stir this mixture back into the main soup pot, and remove from heat. If this procedure is not followed, the yogurt will break down into little bits. It will still taste good, but does not look the same. Ladle into bowls, and garnish with additional fresh cilantro.

Per Serving: 103 calories; protein 7g; carbohydrates 10.6g; fat 4.1g; cholesterol 10.6mg; sodium 231.7mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.