Silky Persian Mushroom Milk Soup (Soup-e Gharch ba Shir)
"Experience the ultimate culinary embrace with this sophisticated Persian classic, featuring an ultra-silky, egg-tempered cream base and the deep umami of finely grated mushrooms."
Instructions
In a heavy-bottomed pot over medium heat, melt the butter gently until fully liquid. Add the flour and whisk continuously to form a smooth roux. Cook just until lightly golden, avoiding any browning.
Slowly pour in the milk while whisking constantly to prevent lumps. Continue stirring until the mixture is smooth and begins to thicken. For an extra-silky texture, strain the base if needed.
Add the finely grated mushrooms, reduce the heat to low, and simmer gently. Stir occasionally and cook until the mushrooms are tender and the soup has a creamy consistency.
Season with salt and black pepper, adjusting carefully to taste.
In a separate bowl, lightly beat the egg yolks. Temper them by slowly whisking in one ladle of hot soup, then gently stir the mixture back into the pot.
Add the cream and stir until fully incorporated. Warm the soup for a few minutes without allowing it to boil.
Remove from heat and serve hot, smooth, and creamy.