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Sütlü Mantar Çorbası | Turkish Mushroom Soup
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30 min
Quick
Knuspr-Küche
Eine herrlich cremige, samtige türkische Champignonsuppe, verfeinert mit feiner Milch, frischem Dill und heißer Paprikabutter. Ein wärmender Klassiker der türkischen Lokanta-Küche.
Ingredients
Preparation method
Preparation & sautéing mushrooms
Clean the mushrooms and cut them into thin slices or bite-sized cubes. Immediately drizzle with 1 tbsp of freshly squeezed lemon juice so the mushrooms retain their light colour. Finely dice the onion and garlic cloves.
Heat the olive oil in a medium soup pot. Gently sauté the diced onion and garlic over medium heat for about 2 to 3 minutes until translucent.
Add the prepared mushrooms and fry while stirring for about 4 to 5 minutes until most of the released liquid has evaporated and the mushrooms are aromatic.
Chef's tip
A splash of fresh lemon juice directly onto the cleaned mushrooms prevents browning during sautéing and adds a pleasant freshness to the velvety mushroom soup.
For a particularly delicate lokanta-style version, part of the soup can be briefly pureed, while leaving some mushroom pieces whole for texture.
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