Tomato and Vermicelli Soup (Domatesli Şehriye Çorbası)

Makes 4-6 servings

3 large tomatoes * 1 1/2 tbsp olive oil * 1 liter water * 1/2 cup vermicelli (tel şehriye)* salt * dry mint to sprinkle

Peel the tomatoes and cut them in medium pieces. Place them in a cooking pot along with the olive oil. Cook for about 10 minutes with the pot covered, stirring occasionally. Add the water and use a mixer to mash. Season with salt and add the vermicelli. Bring to fire until the vermicelli gets soft. Sprinkle with dry mint while serving.

Turkish Chicken And Orzo Soup (Tavuklu Şehriye Çorbası)

Makes 4 servings

1 1/2 cup cooked and minced chicken * 1 cup chicken stock (from cooking the chicken) * 5 cups water * 3 tbsp olive oil * 1/2 cup orzo (rice-shaped pasta) * 3 tbsp lemon juice * minced parsley * salt

Put the chicken and the water in a pot. Place over medium heat . When the water starts to boil, add the orzo and cook until it gets soft. Take from the fire and add the lemon juice and the minced parsley.

Mushroom Soup (Mantarlı Çorbası)

Makes 2 servings

200 g mushrooms * 1 tbsp butter * 2 tbsp flour * 3 dl water * 30 dl milk

Mince the mushrooms. In a cooking pan, place the butter and the flour and mix until the butter melts. Add the water stirring very well. When it boils, add the mushrooms and the salt and cook for 20 minutes over low heat. Add the milk and let it boil. Serve sprinkled with black pepper.