Middle Eastern · Soup

Slow-Cooked Mushroom Chowder

A levantine take on Mushroom Chowder, built on sumac and onion and finished the way we like it. Ready in about 1 hr 20 min and easily enough for 4 people.

4.7 from 4,023 cooks

Prep20 min

Cook60 min

Serves4

LevelMedium

Members' recipe

Ingredients

500gmixed mushrooms
1 cupstock
to tasteblack pepper
1 tspsea salt
2 tbsptahini

Method

Prep everything first: chop the aromatics, measure the sumac and onion 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.

Members only

This recipe is on the members' shelf

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

You might also cook

Roasted Aubergine with pomegranate and mint

Middle Eastern Members

Middle Eastern

Roasted Aubergine with pomegranate and mint

This Middle Eastern Toast leans on pomegranate and mint to do the heavy lifting. We roast the...

55 min · Easy

Herb-heavy Beef Stir-Fry with pomegranate and mint

Middle Eastern Members

Middle Eastern

Herb-heavy Beef Stir-Fry with pomegranate and mint

This Middle Eastern Stir-Fry leans on pomegranate and mint to do the heavy lifting. We roast...

1 hr · Medium

Middle Eastern

Roasted Cod with pomegranate and mint

The kind of Middle Eastern plate you make on repeat. pomegranate and mint, a proper roast, and...

30 min · Easy

Herb-heavy Prawn Cake with cumin and coriander

Middle Eastern Members

Middle Eastern

Herb-heavy Prawn Cake with cumin and coriander

A herb-heavy take on Prawn Cake, built on cumin and coriander and finished the way we like it....

30 min · Medium