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A bowl of creamy mushroom soup garnished with fresh dill and black pepper.

Creamy Turkish Mushroom Soup with Fresh Dill

670kcal
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Prep 10 minutes
Cook 20 minutes
Total 30 minutes
A rich, velvety mushroom soup enhanced with garlic, butter, and a hint of fresh dill. A restaurant-quality appetizer made simple at home.
Servings 4 people
Course Soup
Cuisine International, Turkish

Ingredients

  • 7 oz Fresh mushrooms (button or cremini), finely chopped
  • 1 medium Onion, finely diced
  • 1 clove Garlic, minced
  • 3 tbsp Olive oil
  • 1 tbsp Butter
  • 2 tbsp All-purpose flour
  • 4 cups Water
  • 3-4 cup Heavy cream
  • 1 small bunch Fresh dill, finely chopped
  • 1 tsp Black pepper
  • 1 tsp Salt

Equipment

  • Deep Pot: To allow enough room for sautéing and simmering.
  • Large Whisk: Essential for ensuring a lump-free, restaurant-quality consistency.
  • Chef’s Knife: For finely dicing the onions and chopping the mushrooms.
  • Measuring Cups: To get the perfect ratio of flour to liquid for the roux.

Method

  1. Heat olive oil in a deep pot. Add the diced onions and sauté until they become translucent and soft.
    Sautéing diced onions in a pot with extra virgin olive oil for the soup base.
  2. Stir in the minced garlic and chopped mushrooms. The mushrooms will first release their water; continue cooking until all the liquid evaporates and the mushrooms start to brown.
    Adding finely chopped fresh mushrooms and garlic to the sautéed onions in the pot.
  3. Add the butter to the pot. Once melted, stir in the flour. Sauté for about 1-2 minutes until the flour is fragrant but not browned.
    Sautéing mushrooms until they release and completely reabsorb their natural juices.
  4. Gradually pour in the room-temperature water while whisking constantly. This prevents any lumps from forming.
    Adding a tablespoon of butter and two tablespoons of flour to the sautéed mushrooms.
  5. Bring the soup to a gentle boil over medium-low heat. Let it simmer until the consistency begins to thicken slightly.
    Stirring flour and mushrooms together until the flour is fragrant and cooked through.
  6. Pour in the heavy cream and stir well to combine. Season with salt and black pepper.
    Gradually whisking room temperature water into the mushroom and flour mixture to avoid lumps.
  7. Add the finely chopped fresh dill. This adds a beautiful color and a unique aroma.
    Adding a carton of liquid heavy cream to the thickened mushroom soup in the pot.
  8. Let the soup simmer for another 3-4 minutes to let the flavors meld. Serve hot.
    Stirring finely chopped fresh dill into the finished creamy mushroom soup for the final touch.

Nutrition

Serving1servingCalories670kcalCarbohydrates16gProtein8gFat66gSaturated Fat41gPolyunsaturated Fat3gMonounsaturated Fat17gTrans Fat0.01gCholesterol204mgSodium852mgPotassium399mgFiber1gSugar9gVitamin A2669IUVitamin C5mgCalcium148mgIron1mg

Video

Notes

For deeper flavor, sauté the mushrooms until their moisture fully evaporates and they begin to brown before adding liquids — this enhances the soup’s richness naturally.

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