Rating: 3.5 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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

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Recipe Summary test

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
8
Yield:
8 (1 cup) servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

103 calories; protein 7g; carbohydrates 10.6g; fat 4.1g; cholesterol 10.6mg; sodium 231.7mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 4 stars
07/30/2008
UPDATE: I had this soup two days later for lunch and it was remarkable (even with my substitutions!) Original: When I made this soup my local supermarket was out of endive so I substituted leeks instead. It turned out brilliantly! I added some more spices though - lots of thyme sage rosemary and cayenne. I also used some white wine and sherry to give it a more sophisticated edge. The only problem I encountered was blending the yogurt into the soup. It didn't blend and it came out looking like parmesan cheese - Still tasty though! I look forward to trying the recipe with endive soon. Read More
(5)

Most helpful critical review

Rating: 3 stars
12/28/2010
It has a good taste but I followed the directions regarding the yogurt EXACTLY and the yogurt still clumped up. Read More
(2)
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/30/2008
UPDATE: I had this soup two days later for lunch and it was remarkable (even with my substitutions!) Original: When I made this soup my local supermarket was out of endive so I substituted leeks instead. It turned out brilliantly! I added some more spices though - lots of thyme sage rosemary and cayenne. I also used some white wine and sherry to give it a more sophisticated edge. The only problem I encountered was blending the yogurt into the soup. It didn't blend and it came out looking like parmesan cheese - Still tasty though! I look forward to trying the recipe with endive soon. Read More
(5)
Rating: 5 stars
02/15/2007
I love this recipe and cook it quite often. It's so quick and easy to make that I highly recommend it to all my friends. Read More
(3)
Rating: 3 stars
12/28/2010
It has a good taste but I followed the directions regarding the yogurt EXACTLY and the yogurt still clumped up. Read More
(2)
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Rating: 4 stars
10/21/2010
I had no problem getting the yogurt to mix into the broth smoothly and it tasted great! I mixed it one ladle at a time. I added tarragon also which I liked. I think this will be great as a base recipe for just about any veggies or leftovers. Read More
(1)
Rating: 2 stars
11/15/2010
Don't think I would make it again. A little plain. Read More