Creamy Mushroom Soup (Kremali Mantar Corbasi)


  • 250 grams of mushrooms
  • 1 piece of onion
  • 5 tablespoons of olive oil
  • 1/2 cup of water cream
  • 2 tablespoons
  • 5 cups of hot water
  • 1 teaspoon
  • 1/2 tsp fresh ground black pepper

For service:

  • 4 diced parsley


*Cut the mushrooms you have cleaned with a damp cloth into small pieces or thin slices. Cut the onion into small cubes.

*Heat 3 tablespoons of olive oil in a large pot. Add chopped onions and start roasting. Add the mushrooms, fry with onions.

*Add hot water to the roasted mushrooms and bulbs, let boil over low heat.

* Heat the olive oil in a separate pan and add flour gradually. Stir constantly over low heat until it smells.

*Add to the boiled flour from the boiling broth, mix quickly with a whisk, turn on the consistency.

* Put the baked finishing mixture we prepared in the soup pot. Season with salt and freshly ground black pepper. Stir, boil over medium heat.

*Finally, add the cream and cook for 2-3 minutes on low heat. Serve hot with finely chopped parsley leaves.

*Enjoy your meal.

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