Mushroom Soup With Yogurt
Sample Dishes from Turkish Cuisine
Mushroom
Soup With Yogurt (Mantar Çorbası)
| Ingredients | Measure | Amount |
| Mushrooms | 8-12 piece | 150 gr |
| Water | 4 1/2 cup | 900 gr |
| Salt | 2 teaspoon | 12 gr |
| Flour | 1/2 cup | 55 gr |
| Yogurt | 1 1/2 cup | 330 gr |
| Garlic | 2 clove | 6 gr |
| Butter or margarine | 4 tablespoon | 40 gr |
| Red pepper | 1/2 teaspoon | 1 gr |
Preparation
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)
| Energy | 107 cal |
| Protein | 3,1 g |
| Fat | 6,3 g |
| Carbohydrates | 9,7 g |
| Calcium | 5,3 mg |
| Iron | 0,29 mg |
| Phosphorus | 79 mg |
| Zinc | 1 mg |
| Sodium | 808 mg |
| Vitamin A | 163 iu |
| Thiamine | 0,05 mg |
| Riboflavin | 0,17 mg |
| Niacin | 1,18 mg |
| Vitamin C | 1 mg |
| Cholesterol | 6 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.