How to make
Finely chop the onion and fry it in butter and half of the olive oil. When it softens and starts to caramelize, put the cleaned and finely chopped mushrooms and both of the finely chopped garlic cloves.
Stir for 1-2 minutes and add the flour, so that it can be fried as well. If necessary, reduce the heat so that it does not burn on the bottom and add the remaining olive oil.
Pour water or broth and leave it simmer for 10-15 minutes.
Pour the milk, the other two cloves of finely grated or pressed garlic. Season with the spices and salt and bring the soup to a boil. Then add the small macaroni and boil as much as indicated on the package.
If necessary, dilute with more liquid.
Serve the warm mushroom soup sprinkled with more aromatic thyme.
Enjoy your meal! The Turkish mushroom soup is ready.
