Mushroom Soup With Yogurt

Sample Dishes from Turkish Cuisine

Mushroom Soup With Yogurt (Mantar Çorbası)

Mushrooms8-12 piece150 gr
Water4 1/2 cup900 gr
Salt2 teaspoon12 gr
Flour1/2 cup55 gr
Yogurt1 1/2 cup330 gr
Garlic2 clove6 gr
Butter or margarine4 tablespoon40 gr
Red pepper1/2 teaspoon1 gr


Cut mushrooms into quarters. Place water in a saucepan. Bring to boil. Add mushrooms into boiling water. Reduce heat. Simmer for 30-35 minutes or until mushrooms are tender. Combine yogurt and flour blending well. Stir in mushrooms gradually and stirring constantly. Reduce heat. Season with salt. Simmer gently for 10 minutes. Add crushed garlic; mix. Melt margarine in a skillet. Stir in red pepper; mix. Sprinkle over soup. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy107 cal
Protein3,1 g
Fat6,3 g
Carbohydrates9,7 g
Calcium5,3 mg
Iron0,29 mg
Phosphorus79 mg
Zinc1 mg
Sodium808 mg
Vitamin A163 iu
Thiamine0,05 mg
Riboflavin0,17 mg
Niacin1,18 mg
Vitamin C1 mg
Cholesterol6 mg

Regional Characteristics:

The original recipe comes,from Bolu province. Usually small kind of mushrooms called "Mihtepesi" is used in soup making. This dish is also prepared in the Aegean Region.