Endive and Mushroom Soup

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Endive and Mushroom Soup

Endive and Mushroom Soup
Number of Servings: 8 Total Preparation Time: less than 15 minutes
Actual Cooking Time: 45 minutes Source: Sara Floor
Food Groups: Dairy, Vegetables
Meal Type: Soup & Stews
Nutrition Content: Good Source of Calcium

Add variation and variety to this creamy soup by mixing up the types of mushrooms used. Cremini, portobello, shiitake and other varieties can be added to or substituted for traditional button mushrooms.


1 1/2 teaspoons olive Oil
1 1/2 teaspoons Butter
1/2 white Onion, chopped
3 cups chopped fresh Mushrooms
1/2 teaspoon Salt
1/2 teaspoon ground black Pepper
6 cups chicken Broth
5 cups chopped Endive (white, red or a mixture of both)
2 cups Milk, low-fat
2 cups plain Yogurt, low-fat
4 ounces blue Cheese
1/2 teaspoon cayenne Pepper (optional, to taste)
1 cup chopped fresh Cilantro, divided (optional)


In a wide-bottom soup pot, heat olive oil and butter over medium heat. Add the onion, 1/2 cup of cilantro (if desired) and mushrooms; cook and stir until tender. Season with salt and pepper.

Pour in the chicken broth and bring to a boil. Stir in the endive and remaining cilantro (if desired). Add the milk, and simmer for about 30 minutes over low heat. If desired, 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" and not look as good. It will still taste fine.

Ladle into bowls, and garnish with blue cheese. Add additional fresh cilantro or cayenne if desired.

Nutrient Information
Calories: 160
Total Fat: 8
Saturated Fat: 5
Polyunsaturated Fat: 1
Monounsaturated Fat:
Sodium: 890
Carbohydrates: 11
Protein: 12
Fiber: 1
Vitamin A:
Vitamin C:
Calcium: 283

Cook's Notes: