Creamy Mushroom Soup with Truffle Oil and Yoghurt

Ingredients

250gr Portobello mushrooms

250gr brown mushrooms

1.2 liters vegetable broth

1 garlic clove

100ml white wine

30gr butter

2 tablespoons olive oil

200ml DELTA Complet Family Yoghurt 2%

Salt

Freshly-ground pepper

Truffle oil for garnishing

Chives for garnishing

Heat the butter and olive oil in a deep pan.

Finely chop the garlic and mushrooms, and sauté until they’re soft.

Add salt, pepper and the wine and stir for 1-2 minutes.

Add the vegetable broth and bring to a slow boil for 10-15 minutes.

Using a hand blender, beat the soup while adding the yoghurt.

Stir and serve, adding some chives and a few drops of truffle oil.