Taste of Georgia & Imeretian Mushroom Soup

This is a traditional Georgian soup from the Imereti region, typically made with fresh mushrooms, a variety of herbs, and sometimes vegetables like potatoes and onions. The soup is known for its rich, earthy flavor and is often enjoyed as a comforting dish, especially during the cooler months.

You will need:

Onion
Garlic
Shiitake and champignon mushrooms
Cornmeal (Chadi flour)
Fresh herbs
Tarragon
Cilantro
Parsley
Dill
Butter
Oil
Salt

Preparation Method

Chop the mushrooms and onions: Finely chop the champignon and shiitake mushrooms, as well as the onions.

Sauté the onions and garlic: Start by sautéing the onions and garlic in a pan until they are soft and fragrant.

Add the cornmeal: Add the cornmeal (chadi flour) to the pan and lightly toast it to enhance its flavor.

Add the mushrooms and broth: Add the chopped champignon and shiitake mushrooms to the pan. Pour in the shiitake broth to cover the ingredients.

Prepare the herbs: While the soup is coming to a boil, chop the fresh herbs (tarragon, cilantro, parsley, and dill).

Add herbs and seasoning: Once the broth starts boiling, add the chopped herbs, salt, and pepper to taste.

Prepare the walnut paste: In a food processor or blender, chop the walnuts with a little bit of the fresh herbs, one clove of garlic, and a pinch of salt. Blend until it forms a smooth paste.

Add the walnut paste to the soup: Mix the blended walnut paste into the soup and stir well to combine.

Your Imeretian Mushroom Soup is ready! Serve it as desired.