Mushroom Soup - Soup-e Gharch
Mushroom soup is one of those cosy autumn dishes, that really makes you appreciate this time of year. I was inspired to write this recipe because the other day my neighbours gave me a huge bag full of giant mushrooms. I never had seen them before and they explained to me, that they were puffball mushrooms. These ginormous mushrooms pop up in the fields within a short period of time and they need to be used quickly. Needless to say, the whole neighbourhood probably ate mushroom dishes for a week, because when Mother Nature provides you with such a delicious gift, you want to make the most of it.
However, you don’t need puffball mushrooms to make this soup. You can replace them with chestnut mushrooms or a mix of different mushrooms.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 15min
Cook: 1h
Total: 1h 15min
Ingredients (serving 6)
For the vegetable stock
3 medium-sized carrots
4 celery stalks
1 onion
For the mushroom soup
400g / 14oz puffball mushroom OR chestnut mushroom OR a mix of chestnut mushrooms and chanterelle or portobello mushrooms
3 medium-sized carrots
0.8l / 3 1/2 cups milk
120ml / 1/2 cup single cream
3 tbsp plain flour
1/2 tsp black pepper
Salt to taste
Fresh parsley to garnish
Method of preparing Mushroom Soup
Make vegetable stock
Peel the carrots and onion. Wash the celery. Chop the carrots, celery stalks and onion in half. Transfer them to a pot and add 1 litre / 4 cups water to it. Season with salt and bring the stock to a simmer. Put on the lid and let it simmer for 30 minutes.
Remove the vegetables and leave the vegetable stock in the pot.
Chop the mushroom(s) and carrots
If you happen to use a puffball mushroom, as I did, brush it clean and chop it into roughly 1cm / 0.5inch sized cubes. If you are using other types of mushrooms, cut them into cubes, slice them or cut them in half, depending on their size.
Finely chop the remaining carrots into small cubes. One of the carrots I used was yellow, in case you were wondering what the pale yellow cubes were.
Get the soup simmering
Add the chopped carrots and mushrooms to the vegetable stock and bring it to a simmer. Season with black pepper, put on the lid and let it simmer for 15 minutes.
Add the milk
Add 700ml / 3 cups of milk to the soup. Allow the soup to heat up again while stirring occasionally.
In the meantime, transfer half a cup or 120ml of milk to a bowl and add the flour to it. Stir the flour in swiftly, until there are no lumps in the mixture.
Once the soup is steaming again (it won’t be bubbling with the milk in it), you can add the milk and flour mixture. Give it a final stir and add it to the soup. Then gently stir the soup until it thickens.
Finishing touches
Once the soup has thickened into a nice consistency, add the cream. If you want the soup to be lower in calories, you can skip this step. Taste the mushroom soup and add more black pepper and salt, if needed.
Finely chop the parsley and sprinkle it over the soup when serving. Enjoy!
I’d love to see your Mushroom Soup! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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