Classic Mushroom Soup

Ingredients

• 500 gram mushrooms (use fresh mushroom for best result) - عش الغراب
• 2 tablespoon olive oil (or a mix between olive oil and butter) - زيت زيتون
• 3 tablespoon flour - دقيق
• 1 medium red onion - بصلة حمراء
• 1 liter vegetable stock (around 4 cups) - مرقة خضار
• 4 stick celery (optional) - كرفس افرنجي
• 1/4 teaspoon oregano - أوريجانو/ زعتر
• 1 pinch nutmeg - جوزة الطيب
• 2 tablespoon cooking cream - كريم الطهي
• 1/4 teaspoon lemon zest - قشر الليمون
• 1 pinch salt and pepper (to taste) - ملح و فلفل

Step by step

1. Clean your mushrooms using a clean wet towel or kitchen paper then chop into slices.
2. Heat the olive oil in a soup pot then add the sliced onions, sliced celery sticks (if using any) and sauté until both are a little soft. Add the mushrooms. Season with salt, pepper, and oregano. Cook until mushrooms have absorbed all their juices. Remove 2 tbsps. of mushroom and set aside.
3. Sprinkle the mushrooms with flour and stir.
4. Pour in the vegetable stock and leave to simmer over a low-medium heat for 10 minutes.
5. Puree the soup until smooth.
6. Return the extra mushroom. Add the cream, the nutmeg and simmer for another 5 minutes.
7. Serve in soup bowls and garnish with lemon zest and oregano.