Cream Of Bulgur Soup


  • 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.