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  • Isabella Akshay

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!


INGREDIENTS

  • Extra virgin olive oil 2tbsp

  • Trahana 160g

  • 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


METHOD


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.


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