Soop-e Sefid (سوپ سفید) — Persian Creamy Chicken and Mushroom Soup

• 450 gChicken breast, boneless skinless (cut into 2–3 large pieces for poaching, then shredded)
• 1500 mlWater (for poaching and broth)
• 180 gYellow onion (finely diced)
• 12 gGarlic cloves (minced (about 3 medium cloves))
• 120 gCarrot (peeled and cut into 6 mm dice)
• 220 gPotato (peeled and cut into 1 cm dice)
• 250 gWhite button mushrooms (wiped clean and sliced 5 mm thick)
• 9 gFine sea salt (plus more to taste)
• 1 tspBlack pepper (freshly ground)
• 1 leafBay leaf (optional but traditional for a clean aroma)
• 60 gUnsalted butter (divided)
• 45 gAll-purpose flour (about 1/3 cup, spooned and leveled)
• 240 mlHeavy cream (at room temperature)
• 20 gFresh parsley (finely chopped, plus extra for garnish)
• 10 mlFresh lemon juice (optional, for balancing richness)

Instructions

1. 1

   Poach the chicken for a clean, delicate broth: add water (1500 ml), chicken breast, 60 g of the diced onion (reserve the rest), bay leaf, 6 g of the salt, and 1/2 tsp black pepper to a pot. Bring to a gentle simmer over medium heat, then reduce to low and cook 18–22 minutes until the chicken reaches 74°C/165°F.

2. 2

   Transfer the chicken to a plate and rest 10 minutes, then shred into bite-size strands. Strain the broth through a fine sieve into a bowl; discard the bay leaf and onion. Measure out 1200 ml broth for the soup (top up with water if needed). Keep the broth hot over low heat so the roux incorporates smoothly later.

3. 3

   Build the vegetable base: in a heavy pot, melt 30 g butter over medium heat. Add the remaining onion (about 120 g) and cook 6–8 minutes, stirring, until translucent and sweet but not browned. Add minced garlic and cook 45–60 seconds until fragrant. Stir in carrots and cook 3 minutes to lightly soften.

4. 4

   Add potatoes and mushrooms: stir in diced potato and sliced mushrooms with the remaining 3 g salt and 1/2 tsp black pepper. Cook 5–6 minutes, stirring, until mushrooms release moisture and begin to turn glossy. Pour in the hot measured broth (1200 ml), bring to a simmer, then cook 12–15 minutes until potatoes are tender.

5. 5

   Make a pale roux for velvety thickness: in a small saucepan, melt the remaining 30 g butter over medium-low heat. Add flour and whisk constantly 2–3 minutes until smooth and lightly foamy, keeping it pale (no browning). Slowly whisk in 250 ml of hot soup broth (ladled from the pot) to form a lump-free slurry.

6. 6

   Thicken and finish gently: whisk the roux slurry back into the soup pot and simmer 6–8 minutes, stirring often, until the soup coats the back of a spoon. Add shredded chicken and cook 3 minutes to heat through. Lower heat to very low; stir in room-temperature heavy cream and chopped parsley, warming 2–3 minutes without boiling.

7. 7

   Balance and serve: taste and adjust salt and pepper. If desired, stir in lemon juice (10 ml) for brightness. Rest the soup off heat for 5 minutes to settle and thicken. Serve hot in bowls, garnished with extra parsley. For a formal table, keep the soup at 70–75°C/158–167°F in a covered pot to preserve the cream’s smoothness.