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Mushroom soup with kashkavali cheese and small wholewheat rusks

A delicious, creamy soup with a wonderfully velvety texture, to warm and invigorate everyone on a cold winter's day. Step 1: Sauté the onions in a saucepan with butter and olive oil and then add the mushrooms. Step 2: Once the ingredients brown, pour in the white wine. Allow the wine to evaporate and add salt so that the juices are drawn out from the mushrooms. Step 3: Once the juices have been drawn out, add 300ml of stock and cover the saucepan with the lid. Cook on low heat for 15 minutes. Step 4: Place the mushrooms in a blender and grind them, gradually adding the rest of the stock and the fresh cream. Step 5: Serve in deep soup plates garnishing each dish with kashkavali cubed cheese and some small wholewheat rusks. Season with freshly ground pepper. Ingredients list for 6 portions: 2kg button mushrooms (champignons) - thinly sliced 1 onion - finely chopped 600ml vegetable or chicken stock 60ml white wine 60ml extra virgin olive oil 80g butter 50ml fresh cream 100g kaskavali cheese 100g small rusks (Kavroumades) sea salt flakes ground black pepper article by www.yolenis.eu see origina article here