Mushroom Feta Soup

 

INGREDIENTS:

1-2 cloves garlic, crushed
1 cup (2 sticks) unsalted butter or margarine
1 onion, diced
2 tablespoons chopped scallions
3/4 pound fresh mushrooms, sliced
1/2 cup flour
1 (12-ounce) can beer
2 cups chicken broth
1 cup milk
1 (12-ounce) can evaporated milk
1/2 pound feta cheese, crumbled
1/2 cup grated Parmesan cheese
1 teaspoon thyme
1 teaspoon basil, plus additional for garnish
1 tablespoon Worcestershire sauce
Salt and freshly ground pepper, to taste
Cayenne pepper, to taste

TO PREPARE:

In a medium skillet, sauté garlic in 2 tablespoons butter. Add onion, scallions and mushrooms and cook until soft. Set aside.

In a large pot, melt remaining butter. Add flour and cook over low heat until golden brown, about 5 to 8 minutes. Whisk beer into mixture and cook until thick and smooth.

Combine chicken broth and milks and pour slowly into beer mixture. Cook until thick and smooth. Add vegetable mixture, 1/2 of feta cheese, Parmesan cheese, thyme, basil, Worcestershire, salt and peppers. Simmer for 10 to 15 minutes. Serve garnished with basil and remaining feta cheese.

 

NOTE: Feta cheese, made from sheep's or goat's milk, is cured in brine. Rinse in cold water to "tone down" the salty taste.

 

SERVES 8 - 10