Creamy mushroom soup with mozzarella

Ingredients

• 470 ml Brown mushrooms, cleaned, sliced
• 240 ml Button mushroom, sliced
• 1 pcs Cleaned and sliced leeks
• 1 clove Garlic
• 1/2 tsp Fresh ground salt
• 1 pinch Black pepper, ground
• 1 tbsp Greek yogurt, low fat
• 240 ml Mini mozzarella
• 1 1/2 l Water

Method

1. Boil the cleaned and sliced mushrooms, leeks and garlic in about 1500ml of water.
2. Season with salt and pepper. When the boiling ingredients are tender blend together in a food processor.
3. Mix together with the greek yogurt.
4. Serve warm with mozzarella balls.