Mushroom Soup, شوربة الفطر Servings: 2

Mushroom Soup


  • 6 oz Mushrooms, sliced
  • 1 tbsp. olive or canola oil (for cooking the mushrooms)
  • 2 tbsp. olive or canola oil (for the roux)
  • 2 tbsp. flour
  • 2 cups beef, chicken or vegetable stock
  • 1 cup milk or half & half
  • Salt and pepper, to taste
  • Pinch of nutmeg


  1. In a saucepan, heat 1 tbsp. of oil and sautee the sliced mushrooms. Remove from the pan and set aside.

  2. Make the Roux:  Heat 2 tbsp. of oil, add the flour and whisk until the flour turns to light golden brown color. Gradually add the stock, milk, salt, pepper and nutmeg stirring constantly until it comes to a boil.

  3. Return the mushrooms to the roux and simmer for around 20 - 30 minutes.