Grevena Mushroom Soup

A dish that showcases the region known as Greece’s «mushroom capital.» Made with wild mushrooms such as black trumpet, boletus, or morel, sautéed in butter or olive oil, flavored with leek, garlic, Florina pepper, and nettle, then deglazed with white wine. A touch of trahana is added for body, and milk for a velvety finish.