Turkish Mushroom Soup (Mantar çorbası)
Overview
Mantar çorbası is a creamy mushroom soup that has become a staple in Turkish restaurants and homes. Sliced cultivated mushrooms are sautéed in butter with onion until they release their juices and brown slightly, then thickened with a little flour and simmered in stock and milk. Some cooks blend part of it for a smooth body while leaving pieces of mushroom for texture. A pinch of thyme, black pepper and sometimes a splash of cream finish it. It is mild, quick and widely liked.
Pictures
History
Wild mushrooms have been gathered in forested parts of Anatolia, especially the Black Sea region, for a very long time. The creamy mushroom soup common in Turkish cities today is a more modern dish, influenced by European cream soups and made possible by cultivated mushrooms becoming cheap and widely available. It now sits comfortably beside traditional soups on restaurant menus.
Main ingredients
Mushrooms, onion, butter, flour, milk, thyme. The soup is built on milk and stock and is usually served hot. Diet: vegetarian; not usually gluten-free.
Recipe outline serves 4 · ~35 min
Ingredients
- 500 g mushrooms, sliced
- 1 onion, chopped
- 30 g butter, 2 tbsp flour
- 800 ml stock
- 300 ml milk
- thyme, black pepper
Method
- Cook the onion and mushrooms in butter until browned.
- Stir in the flour and cook for 1 minute.
- Add stock and milk gradually, stirring, and simmer for 15 minutes.
- Blend half if you like, season with thyme and pepper and serve.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.