Ingredients:

• 4 glasses of chicken broth
• 1 glass of Extra Coarse Bulgur
• 1 celery
• 1 carrot
• 4 mushrooms
• 1 tablespoon of olive oil
• 1 coffee spoon of flour
• 4 branches of fresh coriander
• 1 glass of cream
• Salt
• 1 teaspoon of ginger powder
• 1 teaspoon of curry

1-Boil the chicken broth and keep boiling for 8 minutes after adding bulgur. Sauté very small chopped celery, carrot and mushrooms in butter for 3-4 minutes.

2-Add 1 tablespoon of flour and sauté for 1 minute more and turn off the heat.

3-Add this stuffing into the boiling soup. Boil 4 minutes more. Flavour the soup with chopped fresh coriander, salt, powder ginger and curry.

4-Turn heat to low, add the cream and boil for 1 minute at low heat. Serve hot.