Creamy Mushroom Soup

Kremalı Mantar Çorbası

For a long time, preparing a creamy mushroom soup meant heating up a can of mushroom soup to me.

Creamy Mushroom Soup

It was until a dinner party last summer that I taught the mushroom soup is one of those soups that requires a lot of time to prepare if you want to prepare it from scratch.

When I was making the list for the party, I realized that I always make either tomato soup, or tarhana (a fermented and dried yogurt-vegetable soup) when I have dinner guests. Since I had some mushrooms in the fridge I decided to give it a try.

I was lazy at the moment to search for a recipe and made up my own. Recently I simplified it.

Serves 2, takes 20 minutes.


  • 4 mushroom, sliced
  • 4 tbsp wheat flour
  • 1 cup of milk
  • 2 cup of water
  • salt
  • spices (oregano, black pepper, etc.)

Optional: Butter sauce

  • 1 tbsp butter
  • 1 tsp red pepper or tomato paste
  • 0.5 tsp chili pepper
  1. Saute mushroom slices.
  2. In a pan mix flour, milk and water. Over medium heat, bring the mixture to a boil, stirring frequently.
  3. Once it started to boil, lower the heat and add mushroom slices, salt and spices.
  4. Simmer the soup for 10 more minutes.
  5. In the mean time, melt the butter in a saucepan, and mix it with the paste and chili pepper.

Serve the soup with the butter sauce while it is still warm.

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