Persian-Style Mushroom Potage (Petazh-e Gharch)

In a bowl, whisk the rice flour with a small splash of the stock until completely smooth. Gradually whisk in the remaining stock to create a lump-free mixture.

Transfer the mixture to a saucepan and place over low heat. Stir continuously as it warms, allowing it to come to a gentle boil and thicken slightly.

While the base is heating, sauté the chopped mushrooms in 1–2 tablespoons of the butter over medium heat until soft and lightly golden.

Add the sautéed mushrooms to the thickened stock. Reduce heat and let the soup simmer gently for a few minutes so the flavors meld.

In a separate bowl, beat the egg yolks with a pinch of salt and a few drops of lemon juice until smooth.

Remove the soup from direct heat. Slowly ladle a small amount of the hot soup into the egg yolks while whisking constantly to temper them, then gently stir the mixture back into the potage.

Stir in the remaining butter until fully melted and incorporated. Serve warm, finished with a drizzle of cream if desired.