RUNNER UP RECIPE
MUSHROOM CREME-OLEY SOUP

Recipe Courtesy Nihal Gulseren Cakmakci, Raleigh, North Carolina

Ingredients
2 pound diced mushroom
2 cups heavy cream
1 cup sour cream
3 table spoon flour
1 piece garlic (1 teaspoon mashed)
1 medium size chopped onion
1/3 cup rice
9-12 Cups Water
Salt (As much as wanted)
2 tablespoon corn oil

Topping:
1/2 cup olive oil
1/2 table spoon dry red pepper
1 teaspoon black pepper
1/2 cup diced fresh parsley
1 tablespoon dice dill

Directions:
Cook the onions and garlic in corn oil in a soup pan, and then add the flour. Cook for 1 minute and then add the water. This is the creme base.

After adding salt, bring the creme base to boil. During that, boil the diced mushrooms in a small pan and pour the water. Put the mushrooms and rice into the creme base. Add the heavy cream and continue boiling. Once it boils, add the sour creme slowly by stirring.

Prepare the topping: In a small pan, heat the olive oil, and then add red and black peppers into the oil. Pour that into the boiling soup. Finally add diced parley into the soup and boil only 1-2 minutes. Now your Mushroom Creme-Oley Soup is ready to be eaten. Afiyet Olsun!

Recipe servings: 10 people