Mushroom Shorba Recipe

Cooking Directions

• STEP 1.Heat oil in a large pot over medium heat. Add the onions, garlic, and ginger. Cook until the onions are translucent.
• STEP 2.Add the mushrooms and cook until they release their moisture and start to brown.
• STEP 3.Add the spices (cumin, coriander, turmeric, and garam masala) to the pot. Cook for a minute, stirring constantly.
• STEP 4.Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 15-20 minutes.
• STEP 5.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
• STEP 6.Serve the mushroom shorba hot, garnished with fresh herbs and a drizzle of cream.

Cooking Tips

• You can use a mix of different mushrooms for added flavor and texture, such as cremini, shiitake, or oyster mushrooms.
• For a spicier soup, add a pinch of red pepper flakes or cayenne pepper.
• If you prefer a thinner consistency, you can add more vegetable broth or water to the soup.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the mushroom shorba in a pot over medium heat until heated through.
• Serve the soup with crusty bread or naan for a satisfying and delicious meal.