Mushroom and sausage meatball soup with za’atar oil
The cooking of a yoghurt soup requires a bit of focus ontthe temperature because if the yoghurt is added when if the soup is too hot it will curdle and make for a grainy (though still delicious) end result. Cook it according to the instructions, however, and you’ll be rewarded with smooth, tangy velvetiness. To make this vegetarian, simply swap the meatballs for more mushrooms
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