MUSHROOM CREAM SOUP

Butter
Flour
Vegetable stock
Mushrooms

Bake mushrooms in butter. put aside.
Bake butter in a pan with a thick bottom. add flour .. and stir well. just keep stirring if it gets lumpy. add salt and black pepper and stock and stir to soup.
Season with a few drops of lemon juice

OTTOMAN BREAKFASTSOUP (Osmanli sabah çorbasi)

2 tomatoes

1 big onion

2 red paprikas

2 sweet (bell) pepers

2 cloves garlic

1 tablespoon butter

1 tablespoon sunflower oil

1 turkish teaglass of red lentils

2 liter water

Pepper and salt

parsley

In a pan add the butter and oil, and bake onions, garlic and pepper.

Add the paprikas and finally the tomatoes. Let simmer for about half an hour.

Add the lentils and cook by boiling.

Season with parsley, salt and pepper.

VEGETABLE SOUP

• Add small cut vegetables (Carrots Sellery, Paprika, etc) in a pan with water and a vegetarian bouillon cube. Cook till tender and blend. Season with pepper, salt and chili.

PUMPKIN SOUP

2 onions
1 kg pumpkin
1 zucchini
piece ginger of about 1 cm 1/2 tbsp olive oil
2 tsp curry powder
1 liter vegetable stock pepper and salt
3 tbsp chopped coriander

Chop the onions. Peel the pumpkin and cut in cubes Cut the zucchini into cubes. Peel the ginger and garlic and chop finely.
Heat the oil in a large pan and fry the onion, pumpkin and zucchini herein about 3 minutes. Add the ginger and curry powder and cook it, stirring about 1 minute. Add the stock and bring to the boil. Let the soup 15 minutes simmer. Puree the soup and season with salt and pepper

CHICKENSOUP

1.5 l water
1 whole onion
chicken pieces
chopped vegetables (peas, carrots, celery, beans, leeks)
vermicelli
chilipepper
mace
Salt

Wash the chicken pieces and place in a pan with water, along with the onion. Let 2 hours slow cooking.
Get the stock through a sieve and remove the meat from the chicken.
Add the chicken, chillipepper, salt, mace, vegetables and vermicelli in the soup broth and let boil until everything is tender.

BRIGHT TOMATOSOUP

1 liter water

1 handful vermicelli
2 bouillon cubes (or homemade stock)
a small amount of celeryleafs, Carrot, leek, peas or other vegetables all cut fine
1 tbsp tomato puree

Cook water and add all the ingredients in it. Let boil, add tomato puree and if you wish bring to taste with salt and pepper.

YAYLA CORBASI - TURKISH YOGHURT SOUP

1/2 waterglass bulgur

1 liter water (can be more)
1 waterglass yoghurt
1 egg
salt and black pepper
2 tbsp flour
Dried peppermint
chillipepper

Clean bulgur and cook with (enough) water.
Make mixture of flour, egg and a half of the yoghurt. Stir very good till its smooth and add the rest of the yoghurt.
Add this mixture to the water and bulgur. Stir good so the soup will bind.
Season with salt,pepper and pepermint.

Serve with chillipepper and peppermint

KIRMIZI MERCİMEK ÇORBASI - RED LENTIL SOUP

1 glass red lentils
1 potato
1 carrot
1 onion
1,5 litre water
1 tbsp butter
1/2 tbsp tomatopaste
Salt and black pepper (from mill)
chillipepper
3 tbsp flour

Wash lentils with lukewarm water. Fill a pan with water and lentils and let cook.
Peel potatoes, carrot and onions and cut in cubes, chop onions
Add these ingredients to the lentils in the pan and cook very good till tender.

Puree the soup very fine. now make smooth mixture of flour and some water, add this to the soup and season with pepper, chilli and salt. Add butter. Let cook and keep on stirring from time to time.

SEHRIYE CORBASI - VERMICELLI VINEGAR SOEP

2 hands of sehriye (thin vermicelli)
1 egg

2 tbsp vinegar

1 tbsp flour

Black pepper and salt

1 liter water

Wash sehriye and let is stay in water for a while.

Add salt and let cook. Remove pan from heat and set aside.

Mix egg, pepper and vinegar.

Add flour and mix smooth without lumbs.

Put pan on heat again but let it not. Add mixture and stir well with a wooden spoon.

Dont let it heat too much and too long .

When soep is slightly thick then remove from heat and season with salt and pepper.

TOMATO-SEHRIYE SOUP

1/2 waterglass with sehriye (sort of turkish macaroni)
2 onions
4 tomatoes
1 tablsp butter
1 little pepper
1/2 tablespoon tomatoepaste
parsley
salt
1,5 liter water

Cook the sehriye and set apart
Cut onions and pepper very small and bake in the butter, add it in the sehriye. Together with the water tomatopaste, salt and parsley
Let cook for 1/4 and serve hot with lemon