Mushroom Soup Recipe
Another very delicious and simple dish from Armenian cuisine and from my childhood. Mushroom Soup (սոկոնով ապուր). This was almost a gourmet soup and we would eat this once, or if lucky, twice a year in springtime, when these mushrooms were in season . The taste of oyster mushrooms is very close almost the same as the ones I tasted in Armenia. In springtime after heavy rain people, mostly young teenage kids ,would go to woods and pick up mushrooms from the trees, and then sell it on the roads to people who drove by.Yes it was safe and no one ever got poisoned from eating those wild mushrooms, in case you wonder :)The taste and texture was so mild and so tender, as if those mushrooms were melting in your mouth.
This mushroom soup recipe of mine, is way too simple and so easy, in fact I’d be surprised if an Armenian house lady made it with a recipe, eyeballing always works with this soup. I will just quickly write some tips and approx measurements to help get an idea.
Please try this mushroom soup recipe and you’ll see what were you missing until now 🙂
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Thank you all!
2-3 lbs oyster mushrooms
Small onion ,chopped
3-4 tbs olive oil or butter
Some chopped cilantro
Salt & pepper to taste
An egg ,beaten
1/2 Cup plain Greek yogurt + 2-3 minced garlic cloves
Place mushrooms in a big bowl filled with cold water and let it absorb some liquid 30-40 minutes
Chop mushroom heads roughly ,discard the stems
Sautee the onion with olive oil
Add chopped mushrooms,cilantro,salt, pepper and cook covered on low heat 6-8 minutes
Open the cover add beaten egg,put the cover back
Turn off the heat and let the egg cook 1-2 minutes
Enjoy the soup with yogurt and minced garlic mixture
500-600 գ սունկը սառը ջրի մեջ թրջել
1 գլուխ սոխ, միջին չափի
2-3 ճ գ բուսական կամ հալած յուղ
1-2 հատ ձու
Համեմ կամ մաղադանոս
Աղ, սև պղպեղ ըստ համի
Մատուցել սխտոր մածնով