- 1 brown onion, diced very finely
- 2 garlic cloves, sliced
- 2 sprigs thyme, chopped
- 1 tsp capers, chopped
- 2 Tbsp unsalted butter
- 400g button mushrooms, sliced
- 1 Tbsp plain flour
- 100ml vermouth
- 750ml chicken or vegetable stock
- 150ml cream
- salt and pepper
- 100g soft feta
- 100g sour cream
- ½ bunch parsley, chopped finely
- 2 tsp grated parmesan
- ¼ cup extra virgin olive oil
1 Set a large saucepan over a medium heat and sauté the onion, garlic, thyme and capers in butter for 5 minutes until softened. Add the mushrooms and cook for 10 minutes.
2 Sprinkle on the flour and cook for 1 minute, until thickened, then pour in the vermouth, stock and cream. Bring to a boil, then puree with a stick blender and season with salt and pepper.
3 Whisk the feta and sour cream together, then combine the parsley, parmesan and olive oil in a separate bowl. Ladle the coup into bowls and spoon in the feta mixture, and drizzle on the parsley oil.