Turkish · Dinner
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.
$$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
16gProtein
32gFat
38gCarbs
5gSugar
4gFiber
780mgSodium
65mgChol
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Instructions
1
Prep
Slice 700g mushrooms thinly, dice 120g onion finely, mince 6 garlic cloves, chop 20g parsley, halve 2 lemons. Set all aside.
2
Saute
Melt 60g butter in a large saucepan over medium-high heat 1 minute. Add mushrooms in a single layer, cook 6–7 minutes undisturbed for the first 3 minutes until deep golden and liquid releases. Stir once, cook remaining 3–4 minutes.
3
Toast
Add onion over medium heat, cook 3–4 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.
4
Build
Stream in 1000ml hot stock whisking constantly over medium-high heat 2–3 minutes until smooth. Add 2 tsp salt and 0.5 tsp nutmeg, drop heat to low, simmer 8–10 minutes until soup thickens to coat a spoon and turns silky.
5
Finish
Off the heat 1 minute, swirl in 240ml cream and a squeeze of lemon juice until well combined and silky.
6
Plate
Ladle soup into deep bowls, drizzle 1 tbsp olive oil and 0.25 tsp pul biber across each surface, scatter parsley, serve with crusty bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 700g (24.7 oz) chestnut mushrooms
- 120g (4.2 oz) yellow onion
- 6 garlic cloves
- 60g (2.1 oz) unsalted butter
- 1/4 cup plain flour
- 2 tsp dried thyme
- 0.5 tsp ground nutmeg
- 2 tsp fine sea salt
- 0.5 tsp ground black pepper
- 1000ml (1 quart) vegetable stock
- 240ml (1 cup) double cream
- 4 tbsp extra-virgin olive oil
- 20g (small handful) flat-leaf parsley
- 2 lemons
- 0.5 tsp pul biber Aleppo flakes
- 2 pieces crusty country bread