Pleurotus mushroom ciorbă

Ingredients

• 1 large onion (200 g)
• 3 medium carrots (240 g)
• 3 tablespoons olive oil or oil of your choice
• 3000 ml water
• 500 g oyster mushrooms
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 20 ml lemon juice
• 400 g yogurt with 1.5% fat
• 400 g sour cream with 24-30% fat
• 1 small head of garlic (30 g)
• 3 egg yolks optional
• 1 chili pepper

Preparation

1. Take the yogurt and sour cream out of the fridge 15 minutes ahead. Peel and wash the onion and carrots, dice the onion and grate the carrots; wash the oyster mushrooms, drain well and slice them. 2. Heat the oil in a pot and sauté the onion and carrots for 6 minutes, until softened. 3. Pour the water over the vegetables and bring to a boil in about 10 minutes. 4. Add the oyster mushrooms and bay leaves to the boiling water. Simmer for 20 minutes, until the mushrooms soften. 5. Season with salt and pepper, then add the lemon juice. Take the pot off the heat and leave to cool for 20 minutes. 6. Mix the yogurt with the sour cream, crushed garlic and, if using, the egg yolks. Stir in a few ladles of warm soup, then pour the mixture into the pot. 7. Serve the soup hot, with a chili pepper on the side.