Tomato & Mushroom Trahana Soup
This is a unique and delicious kind of soup I discovered recently, thanks to the kindness of some dear friends who surprised us with the most amazing delivery of specialty foods all the way from Greece a few weeks ago.
One of the items in the box was a packet of trachanas/trahana - a version of bulgur (broken wheat, dalia) that is prepared by mixing wheat and sour milk or yogurt. I had never tried it before but was really curious to, so I made this tomato-based soup packed with veggies. I absolutely loved it!
Extra virgin olive oil 2tbsp
Onion 1 large minced
Garlic 2 cloves
Celery 1 stalk chopped
Carrot 1 chopped
Portobello mushrooms chopped
Chopped san Marzano tomatoes 400 g
Veggie stock 1l
Fresh basil a small bunch
Thyme, 1tsp dry
Salt and pepper to taste
Place a heavy-bottomed pan over medium heat and add the oil. Sauté the onions and garlic for about 2-3 minutes until translucent.
Lower heat slightly and add celery and carrots. Sauté for 5 minutes, adding a few splashes of stock to prevent burning.
Next, add thyme, mushrooms, chopped tomatoes, trahana and the remaining stock. Season with salt and pepper and bring to a simmer. Cook for another 8-10 minutes or until the trahana is fully done. Add chopped fresh basil leaves and a drizzle of olive oil and serve immediately.