Soup-e Gharch ba Shir (سوپ قارچ با شیر) — Persian Creamy Mushroom Soup

• 600 gCremini mushrooms (cleaned and finely grated on the large holes of a box grater)
• 15 mlLemon juice (helps keep grated mushrooms from darkening)
• 60 gUnsalted butter (divided)
• 30 gAll-purpose flour (about 1/4 cup, spooned and leveled)
• 900 mlWhole milk (room temperature if possible)
• 300 mlWater (for balancing thickness without extra dairy)
• 120 mlHeavy cream (at least 35% fat)
• 3 largeEgg yolks (about 54 g total yolks)
• 8 gSea salt (about 1 1/4 tsp, plus more to taste)
• 1 tspBlack pepper (freshly ground)

Instructions

1. 1

   Prepare the mushrooms: grate the cleaned mushrooms into a bowl and immediately toss with the lemon juice. This slows oxidation and keeps the flavor bright. Set a heavy pot over medium heat for 2 minutes to preheat; meanwhile, measure all ingredients so the roux and tempering steps move smoothly.

2. 2

   Build depth by cooking out mushroom moisture: melt 30 g butter in the pot over medium-high heat. Add the grated mushrooms and cook 10–12 minutes, stirring every 1 minute, until most liquid evaporates and the mixture looks glossy and concentrated. Reduce heat to medium and season with 3 g salt and all the black pepper.

3. 3

   Make the roux in the same pot: add the remaining 30 g butter and let it melt. Sprinkle in the flour and stir constantly for 2 minutes, scraping the bottom, until the raw flour smell disappears but the roux stays pale blond. This keeps the soup creamy and light rather than toasted or nutty.

4. 4

   Add liquids gradually for a lump-free base: while whisking, slowly pour in the whole milk in 3 additions (about 300 ml each), fully smoothing the mixture between additions. Whisk in the water, then bring to a gentle simmer over medium heat. Simmer 12–15 minutes, stirring often, until slightly thickened and silky.

5. 5

   Temper the egg yolks for a velvet finish: in a bowl, whisk the egg yolks with the heavy cream until fully blended. Reduce soup heat to low. Ladle in about 180 ml hot soup (2–3 ladles) into the yolk-cream mixture while whisking continuously, then pour the tempered mixture back into the pot in a thin stream.

6. 6

   Gently set the final texture: keep the soup on low heat for 3–5 minutes, stirring constantly, until it thickens slightly and coats a spoon. Do not boil after adding yolks. Taste and adjust with the remaining 5 g salt if needed. Rest off heat for 5 minutes before serving for the smoothest, banquet-style body.