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Time: 15 min Serving:4
  • 1 small onion, thinly sliced
  • 3 bay leaves
  • 1 onion, peeled and dice
  • 14 grams of Plein Soleil’s tomato paste
  • Salt and pepper
  • 907 grams of Plein Soleil’s chopped mulukhieh, purchased frozen and thawed
  • 6 garlic cloves, peeled and minced
  • 28 grams of cumin seed
  • 8 tablespoons olive oil
  • Juice of 1 lemon



In a medium saucepan, melt 2 tablespoons/28 grams of the butter over medium heat and add the onion. Cook until the onion is soft and translucent then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn’t take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.

After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth.

When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.


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