Soup-e Gharch (Mushroom Soup)
Mushrooms are not used extensively in Persian cuisine. As a fungi they require damp, shady spots with periods of heavy moisture to fruit, and Iran is mainly desert (kavir), especially further South. Harvesting mushrooms is not practical, and Iranians aren’t too keen on producing anything unnatural, contrasting the West. This maybe a reflection of cultural preference or the lack of technological advancements. Btw, this is what a desert house looks like.
In any case, I love mushrooms, and am glad we got at least two Persian dishes that include it. Khoresht-e Gharch (mushroom stew) and the soup version that you are about to cook.
Ingredients (serves 4):
- 2 med. size potatoes, cooked
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1/2 lb mushroom,(white or brown Crimini, or any other) sectioned to 4 each
- 1/4 cup whipping cream OR half & half OR whole milk
- 1.5 cups water, hot
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- salt and fresh ground pepper to taste
- 0.5 Tbs juice of fresh lemon
Time~ 30 min
- If you haven’t already, section potatoes and cook (~15 min). Mash or pure with an immersion blender. Set aside.
- In a saucepan, saute onions over med. heat in enough oil/butter ’till translucent. Add the minced garlic and continue ’till lightly browned (~10 min).
- Stir in the turmeric and ground pepper ’till fragrant. Add the cinnamon and mix.
- Toss in the mushrooms and saute lightly (~2 min).
- Add hot water, stir in the pureed potato and cream. Add fresh lemon juice if desired.
- Garnish with chopped green onions.