Total Time: 30' Servings: 4
2 medium onnions, sliced
600gr mushrooms, sliced
5 tbsp flour
1 litre chicken stock
6 tbsp Zita strained yoghurt plus for serving
3 tbsp olive oil
chives, finely chopped
Add olive oil in a heavy saucepan and lightly saute the onnions.
Add the mushrooms, stir and cook for 3-5 minutes.
Add the flour and stir for another 3-5 minutes.
Add the stock an stir well to mix all together.
Taste and add salt (according to taste).
Leave to boil for 15 minutes and blend with a hand blender.
When the soup is blended add yoghurt, olive oil and pepper and whisk to mix.
Serve soup hot with extra tablespoon of yoghurt, crushed walnuts and chives, finely chopped.