Mantar Çorbası
(Mushroom Soup) Recipe

Origin: Turkey Period: Traditional

Ingredients

200 g brown mushrooms (eg chestnut), sliced
1 tbsp butter
1 small onion, finely chopped
2 tbsp flour
1/2 tsp salt (or to taste)
1 generous pinch of black pepper
1 pinch crushed crushed chillies
500ml chicken stock
1 bay leaf
60ml single cream

Mantar Çorbası
(Mushroom Soup) Preparation:

Method:

Melt the butter in a pot and use to fry the onion for a few minutes then take the pot off the heat and add the flour, salt, pepper and chilli. Continue stirring with a wooden spoon until the flour blends with the butter to a creamy paste.

Slowly add the chicken stock, whilst stirring continually then add the mushrooms and the bayleaf. Return the soup to the stove and cook, stirring continually, over medium heat. When the soup begins to bubble turn the heat down to a low simmer then cover and allow to cook for 20 minutes.

Add the cream and stir to combine. Take off the heat then remove the bayleaf and serve ladled into warmed soup bowls.

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