Soup-e Gharch-o Morgh (سوپ قارچ و مرغ) — Persian Creamy Mushroom and Chicken Soup

• 600 gChicken wings (split at joints for better extraction)
• 300 gChicken necks (optional but traditional for a richer broth)
• 150 gYellow onion (roughly chopped)
• 120 gCarrots (cut into 1 cm pieces)
• 80 gCelery (cut into 1 cm pieces)
• 1800 mlWater (cold)
• 8 gFine sea salt (plus more to taste)
• 1 tspWhole black peppercorns
• 1 leafBay leaf
• 60 gUnsalted butter (divided)
• 60 gFried onions (store-bought crispy fried onions or homemade, crushed slightly)
• 450 gButton mushrooms (wiped clean, sliced 5 mm)
• 45 gAll-purpose wheat flour (about 1/3 cup, spooned and leveled)
• 600 mlWhole milk (room temperature)
• 150 gGreen peas (frozen or fresh)
• 120 gRed bell pepper (diced 7 mm)
• 25 gFresh parsley (finely chopped)
• 15 mlFresh lemon juice (about 1 tablespoon, to brighten at the end)
• 0.5 tspGround black pepper (or to taste)

Instructions

1. 1

   Make the stock: Add chicken wings, necks, onion, carrots, celery, water, salt, peppercorns, and bay leaf to a pot. Bring to a boil over high heat, about 10–12 minutes, skimming foam for a clearer broth. Reduce to a gentle simmer, partially cover, and cook 60 minutes at a low bubble.

2. 2

   Strain and shred: Remove chicken pieces to a tray. Strain the stock through a fine sieve into a bowl; you should have about 1200 ml. When cool enough to handle, pick the meat from wings/necks and shred into bite-size strands (aim for 180–220 g meat). Discard skin and bones.

3. 3

   Sauté aromatics and mushrooms: In the same pot, melt 30 g butter over medium heat. Add fried onions and cook 2 minutes, stirring to bloom their sweetness. Add sliced mushrooms and cook 10–12 minutes until their liquid evaporates and edges turn golden; keep heat medium-high as needed.

4. 4

   Build a velouté base: Lower heat to medium. Add remaining 30 g butter to the mushrooms, then sprinkle in flour. Stir constantly for 2–3 minutes until the flour smells nutty and no dry patches remain. Slowly whisk in 400 ml of the milk in a thin stream to prevent lumps.

5. 5

   Combine with stock and gently thicken: While whisking, pour in 1000 ml of the strained chicken stock. Bring just to a simmer over medium heat, then reduce to low. Cook 12–15 minutes, stirring every 2 minutes, until silky and lightly thickened (it should coat a spoon).

6. 6

   Add vegetables and chicken: Stir in shredded chicken, peas, and diced bell pepper. Simmer 8–10 minutes on low until peas are tender and chicken is heated through. Gradually add the remaining 200 ml milk to reach your preferred creaminess, keeping the soup below a boil to avoid curdling.

7. 7

   Finish and serve: Turn off heat. Stir in parsley, lemon juice, and ground black pepper. Taste and adjust salt if needed. Rest the soup 5 minutes so the texture settles. Serve hot in bowls, ensuring each portion gets mushrooms, vegetables, and chicken in a creamy broth.