📝 About This Recipe
This elegant Lebanese-style mushroom soup, or Shorbat Mushroom, is a beloved staple in Levantine coastal bistros, offering a sophisticated twist on rustic flavors. Unlike heavy Western versions, this soup balances a velvety creaminess with the earthy depth of wild mushrooms and the bright, citrusy notes of fresh lemon and Lebanese thyme. It is a comforting, soul-warming dish that perfectly captures the Mediterranean tradition of elevating simple, seasonal ingredients into a gourmet experience.
🥗 Ingredients
The Vegetable Base
- 500 grams Cremini or Button Mushrooms (cleaned and thinly sliced)
- 1 large Yellow Onion (finely diced)
- 3 pieces Garlic Cloves (minced)
- 1 piece Celery Stalk (finely chopped)
The Aromatics & Fats
- 3 tablespoons Unsalted Butter (high quality)
- 1 tablespoon Extra Virgin Olive Oil (Lebanese variety preferred)
- 1 tablespoon Fresh Thyme (Za'atar leaves) (chopped, or 1 tsp dried)
- 1 piece Bay Leaf (dried)
The Liquid Gold
- 2 tablespoons All-Purpose Flour (for thickening)
- 4 cups Vegetable or Chicken Stock (low sodium, warm)
- 1/2 cup Heavy Cream (at room temperature)
- 1 tablespoon Fresh Lemon Juice (added at the end)
- to taste Salt and White Pepper (white pepper keeps the soup looking clean)
The Finishing Touches
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1/2 teaspoon Sumac (optional dusting for acidity)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. The oil prevents the butter from burning.
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2
Add the finely diced onions and celery. Sauté for 5-7 minutes until they are translucent and soft, but not browned.
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3
Increase the heat to medium-high and add the sliced mushrooms. Cook undisturbed for 3 minutes to let them release moisture, then stir and sauté for another 5-8 minutes until they are golden brown and reduced in size.
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4
Stir in the minced garlic and fresh thyme. Cook for just 1 minute until the fragrance fills the kitchen.
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5
Sprinkle the flour over the mushroom mixture. Stir constantly for 2 minutes to cook out the 'raw' flour taste; this creates a light roux that will thicken our soup.
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6
Slowly pour in the warm stock, one cup at a time, whisking or stirring constantly to ensure no flour lumps form.
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7
Add the bay leaf, salt, and white pepper. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
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8
Cover and simmer for 15 minutes, allowing the flavors of the mushrooms and herbs to fully infuse the broth.
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9
Remove the bay leaf. For a traditional Lebanese texture, take a ladle of the soup and blend it until smooth, then return it to the pot. This creates a creamy base while keeping plenty of whole mushroom pieces.
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10
Stir in the heavy cream and let it simmer for another 2-3 minutes. Do not let it reach a rolling boil once the cream is added to prevent curdling.
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11
Turn off the heat and stir in the fresh lemon juice. This 'brightens' the earthy flavors significantly.
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12
Taste and adjust seasoning. Ladle into warm bowls and garnish with fresh parsley and a tiny pinch of sumac if desired.
💡 Chef's Tips
Use a mix of mushrooms like Shiitake or Portobello alongside the Cremini for a more complex, 'forest' flavor profile. Always use warm stock when adding to the roux to prevent the flour from clumping. If you prefer a thinner soup, add an extra half cup of stock at the end. Don't skip the lemon juice; it is the secret Lebanese touch that cuts through the richness of the cream. For a vegan version, substitute the butter with more olive oil and use coconut cream or cashew cream instead of heavy cream.
🍽️ Serving Suggestions
Serve with warm, toasted Lebanese pita bread or crispy za'atar croutons. Pairs beautifully with a crisp Fattoush salad on the side for a light lunch. Accompany with a glass of chilled Lebanese white wine, such as a Ksara or Ixsir. Top with a few sautéed whole mushrooms and a drizzle of truffle oil for a dinner party presentation. Serve as an appetizer before a main course of Roast Lamb or Chicken Fatteh.