Name: Turkish Wild Mushroom Velouté with Toasted Walnuts and Sumac
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turque
Ingredients: 500 g Mixed wild mushrooms (or cremini and portobello); 1 medium Yellow onion; 2 Garlic cloves; 1 L Vegetable broth; 200 ml Heavy cream; 2 tbsp All-purpose flour; 30 g Butter; 1 tbsp Olive oil; 50 g, crushed Walnuts; 1 tsp Sumac; 2 tbsp, chopped Fresh dill; to taste Salt; to taste Freshly ground black pepper

Ingredients

500 g Mixed wild mushrooms (or cremini and portobello)
1 medium Yellow onion
2 Garlic cloves
1 L Vegetable broth
200 ml Heavy cream
2 tbsp All-purpose flour
30 g Butter
1 tbsp Olive oil
50 g, crushed Walnuts
1 tsp Sumac
2 tbsp, chopped Fresh dill
to taste Salt
to taste Freshly ground black pepper

Instructions

1
Clean and chop the mushrooms. Finely chop the onion and garlic.
2
In a large pot, melt the butter with the olive oil over medium heat. Sauté the onion until translucent, then add the garlic and mushrooms. Cook until the mushrooms have released their water and are lightly golden.
3
Sprinkle the flour over the mushrooms and mix well for 1 minute to form a light roux.
4
Gradually pour in the hot vegetable broth, whisking constantly to avoid lumps. Simmer for 10-15 minutes over low heat until the soup thickens slightly.
5
Meanwhile, toast the crushed walnuts in a dry skillet over medium heat for a few minutes until fragrant.
6
Stir the heavy cream into the soup, season with salt and pepper to taste. Blend the soup with an immersion blender until velvety smooth, or blend only part of it to keep some mushroom pieces.
7
Serve the soup hot, garnished with toasted walnuts, a sprinkle of sumac, and fresh chopped dill.

Chef's Tips

•For a deeper flavor, use a mix of rehydrated dried wild mushrooms with their filtered soaking water.
•If you prefer a lighter version, replace the heavy cream with plain Greek yogurt diluted with a little broth.