Gyros tomato soup

Name: Gyros tomato soup
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 2 can(s) (à 425 ml) Miniature mushrooms, whole heads; 1 (approx. 350 g) Vegetable Onion; 2–3 Garlic cloves; 5-6 Tbsp Oil; 800 g Gyros meat; 1 can(s) (850 ml) Tomatoes; 1 1/2 l clear soup; 100 g Chili sauce; 1 package (550 g) frozen green beans; 1-2 TEASPOONS dried oregano; 200 g Sheep's cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g small black olives; 7-10 Tbsp fresh oregano

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

2 can(s) (à 425 ml) Miniature mushrooms, whole heads
1 (approx. 350 g) Vegetable Onion
2–3 Garlic cloves
5-6 Tbsp Oil
800 g Gyros meat
1 can(s) (850 ml) Tomatoes
1 1/2 l clear soup
100 g Chili sauce
1 package (550 g) frozen green beans
1-2 TEASPOONS dried oregano
200 g Sheep's cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g small black olives
7-10 Tbsp fresh oregano

Directions

1
Drain the mushrooms. Peel and quarter the onion and cut into strips. Peel and chop the garlic. Heat oil in a frying pan, fry gyros in it in 2-3 portions and take them out. Then fry onions and garlic in it. Add tomatoes and mash them with a spatula.
2
Pour in broth, add chili sauce, gyros, mushrooms, frozen green beans and oregano and bring to the boil. Cover and stew for 15-20 minutes. Crumble the feta. Season soup with salt and pepper and serve in deep bowls. Sprinkle with feta and olives. Garnish with fresh oregano
3
With 10 people: