Middle Eastern · Soup

Slow-Cooked Mushroom Broth

This Middle Eastern Broth leans on cumin and coriander to do the heavy lifting. We slow-cook the Mushroom for real depth, then bring it together in one pan.

4.7 from 494 cooks

Prep25 min

Cook75 min

Serves6

LevelAdvanced

Members' recipe

Ingredients

400gmixed mushrooms
to tasteblack pepper
4 clovesgarlic
750mlstock
100gza'atar

Method

Prep everything first: chop the aromatics, measure the cumin and coriander elements, and pat the mushroom dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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