For the soup
- 200gr. trachanas
- 50gr. Craterellus lutescens mushrooms
- 450gr. Vegetable broth
- 100gr. tomato juice
- 100gr. Feta cheese
- 50gr. Extra virgin olive oil “Castello del Barone”
Break the trachana by hands into smaller pieces and add all ingredients except feta cheese in to a saucepan. Simmer until the trachanas is soft. Remove from heat, add the diced feta just before serving.