Turkish Mushroom Soup
Mantar Çorbası
This creamy Turkish mushroom soup delivers an earthy, umami-rich flavor with tender mushroom pieces floating in a velvety broth. The pale golden soup has a silky texture punctuated by herbs and a hint of lemon. It's the perfect comforting bowl for cold days or as an elegant starter for dinner guests.
Ingredients
Instructions
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Prepare the mushrooms
Clean and slice the mushrooms into 5mm thick pieces. Finely dice the onion into small uniform pieces. Chop the fresh dill finely and set aside. Do not wash mushrooms under running water as they will become waterlogged.
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Sauté the mushrooms
Melt 2 tbsp butter in a large pot over medium-high heat for 1 minute. Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and turn golden brown. Do not overcrowd the pan or they will steam instead of browning.
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Cook the onion
Push mushrooms to one side of the pot and add remaining 1 tbsp butter. Add diced onion and cook over medium heat for 4-5 minutes until soft and translucent. Stir occasionally to prevent sticking. Do not let the onion brown or it will make the soup bitter.
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Add flour
Sprinkle the flour over the mushroom and onion mixture. Stir continuously over medium heat for 2-3 minutes until the flour is fully incorporated and no longer visible. The mixture should smell nutty but not brown. Do not skip this step or the soup will be thin.
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Add broth gradually
Slowly pour in the chicken broth while stirring constantly over medium heat. Add it in 3-4 additions, stirring well after each. Bring to a gentle boil, then reduce to low heat and simmer for 15 minutes until slightly thickened. Do not add all broth at once or lumps will form.
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Add cream and seasonings
Stir in the heavy cream, salt, black pepper, and chopped dill over low heat for 2-3 minutes. The soup should be creamy and aromatic. Taste and adjust seasoning as needed. Do not boil after adding cream or it may curdle.
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Finish and serve
Remove from heat and stir in the lemon juice. Let stand for 2-3 minutes to allow flavors to meld. Serve immediately while hot in warmed bowls. Do not add lemon juice while cooking as acid can curdle the cream.
Tips
Cooking Tips
For richer flavor, use a mix of mushroom varieties like button, cremini, and shiitake. Sauté the mushrooms in batches if your pot is small to ensure proper browning rather than steaming.
Alternatives
Replace heavy cream with whole milk mixed with 1 tbsp flour for a lighter version, though the texture will be less creamy. Vegetable broth can substitute chicken broth for vegetarian option.
Serving & Storage
Serve with crusty Turkish bread or crackers as a starter, or with a light salad for lunch. Store leftovers in refrigerator for up to 3 days and reheat gently over low heat, adding a splash of broth if needed.
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