VEGETABLE SOUP with MUSHROOMS– 300 g
Contains wild Mushrooms
Ready to cook
Traditional Product Certification
The wild mushrooms
The wide family of wild mushrooms includes very tasty and beneficial species. When eating mushrooms you add to your diet high biological value proteins, while suppling your organism with precious metals and minerals.
Mushrooms are considered as an excellent food, as they contain very small amounts of fat and sugar, but significant amounts of fiber. They have enough amount of proteins. So they are ideal for vegetarians. They are the ideal choice for those who want to lose weight, since they contain few calories (13 calories per 100 gr). The minimum Sodium that we find in them, make them particularly valuable to those who are required to follow low salt diet. They are delicious since they contain fragrances and flavors.
You can fill content and full just by eating a small amount of mushrooms.
Fotis has been collecting mushrooms in the mountains of northern Greece since 25 years ago. The occupation, in which he was initially engaged as a hobby, has evolved during the past years into a professional activity.
Together with many other experienced harvesters, they collect wild mushrooms from the mountain Pindos taking always precautions not to exhaust the self-sown crops of this natural nutritional treasure. It is estimated that there are about 150 species of edible mushrooms in Greece.
The mushrooms are then transported to the processing and standardization plant where there are sorted into categories depending on the type and size. The plant produces pasta, soups and ready meals containing the wild mushrooms (either whole or ground as an ingredient).
The MythicGaea mushroom products are the result of revive traditional recipes with fresh ingredients. They contain no preservatives.
Vegetable soup with mushrooms
200g. Vegetable soup
2 onions, chopped
4 cloves garlic, chopped
3 tsp. tablespoons olive oil
4 bay leaves
½ tsp. teaspoon fresh thyme, chopped
1 tomato grated
1 cup white wine
2 tsp. tablespoon brandy
3 liters of water
1 cup milk
1 cup grated Gruyere cheese
Cut the mushrooms into medium slices.
Heat the olive oil in large saucepan, add the onion and garlic and cook over low heat for 5 minutes, stirring frequently.
Add the mushrooms and thyme, and continue sautéing until they start to wilt. Add the tomato and after 1 minute add the wine.
As soon as it evaporates, put in the pot the bay leaf, brandy and water and cook for 1/2 hour.
Add the frumenty and milk, and continue cooking for 8-10 minutes. Add in the soup the gruyere, the salt and pepper, stir well and serve.
Vegetable soup pie
500 g vegetable soup
1000 ml water
300 ml milk
500 g crumbled feta cheese
4 tablespoons butter
5 puff pastry for pies
½ cup melted butter
½ cup olive oil
1 egg mixed with ½ cup milk for spread
Boil vegetable soup in water with a little salt for about 15 minutes or until all liquid has evaporated. It must not boil completely.
Leave it to cool a little.
Preheat oven to 180 ° C. Mix in a bowl the 4 eggs and add milk and cheese. Add the vegetable soup and 4 tablespoons butter and stir.
Mix the melted butter with the olive oil. Lay the puff pastry on a greased baking sheet with diameter 32cm. so as to protrude greatly from the edges of the griddle. Brush with olive leaves before placing them in the oven dish.
Stir in the stuffing and turning the edges toward the center of the pan to cover the filling.
Drizzle the entire surface of the pie with the whipped mixture of egg and milk and bake the pie in the preheated oven for about 1 hour, until the filling thickens well.