Mushroom Feta Soup Recipe

From "Above & Beyond Parsley...Food for the Senses," published in cooperation with your DailyInbox newsletter.

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, saute 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

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