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Mantar corbasi: creamy mushroom and zucchini soup

Mantar corbasi: creamy mushroom and zucchini soupimage
image showing recipe preparationPreparation timeelementPreparation time15 min
image showing recipe preparationCooking timeelementCooking time25 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromMoyen-Orient


  • 250 g fresh button mushrooms
  • 1 zucchini
  • A few fresh parsley leaves, chopped
  • 1 tablespoon lour
  • 1 clove garlic, crushed
  • 20 ml liquid cream
  • Salt, pepper
  • 750 ml water


  • Cut the mushrooms into small pieces.
  • Peel and dice the zucchini.
  • In a saucepan, sauté the mushrooms. Add 50 ml of water.
  • Cook until they start to soften.
  • Add the zucchini, garlic and parsley.
  • Simmer 23 minutes.
  • Add the flour. Stir in the liquid cream.
  • Season with salt and pepper and add 700 ml of water.
  • Bake for about 15 to 20 minutes.
  • Mix and enjoy.


Total carbs


Total fat

Saturated fat

Omega 3



206.5 Kcal

7.6 g

3.7 g

16.6 g

10.3 g

0.1 g

2.6 g

99.1 g


The nutritionist's advice:

This soup is quick and very easy to prepare. It is a typical recipe of Turkish cuisine. For a light, well-balanced meal, serve it with a salad of raw vegetables and Turkish bread.