Creamy Caramelized Mushroom Soup — Kremali Mantar Corbasi
Turkish creamy mushroom soup built on a butter-flour roux with deeply caramelized mushrooms, finished with cream, thyme, and a swirl of olive oil, served with crusty bread for a comforting weeknight bowl.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice 700g mushrooms thinly, dice 120g onion finely, mince 6 garlic cloves, chop 20g parsley, halve 2 lemons. Set all aside.
Saute
Melt 60g butter in a wide saucepan over medium-high heat 1 minute. Add mushrooms in a single layer, cook 6 minutes undisturbed for the first 3 minutes until deep golden and liquid releases. Stir once, cook remaining 3 minutes.
Toast
Add onion over medium heat, cook 3 minutes until softened. Add garlic, 2 tsp thyme, and 0.5 tsp pepper, cook 30 seconds until fragrant. Sprinkle 1/4 cup flour over, stir 1 minute until pale gold and nutty.
Build
Stream in 1000ml hot stock whisking constantly over medium-high heat 2 minutes until smooth. Add 2 tsp salt and 0.5 tsp nutmeg, drop heat to low, simmer 10 minutes until soup thickens to coat a spoon and turns silky.
Finish
Off the heat 1 minute, swirl in 240ml cream and a squeeze of lemon juice until well combined and silky.
Plate
Ladle soup into deep bowls, drizzle 2 tbsp olive oil and 0.25 tsp pul biber across the surface, scatter parsley, serve with crusty bread alongside.
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