1Boil the chicken broth and keep boiling for 8 minutes after adding bulgur. Sauté very small chopped celery, carrot and mushrooms in butter for 3-4 minutes.
2Add 1 tablespoon of flour and sauté for 1 minute more and turn off the heat.
3Add this stuffing into the boiling soup. Boil 4 minutes more. Flavour the soup with chopped fresh coriander, salt, powder ginger and curry.
4Turn heat to low, add the cream and boil for 1 minute at low heat. Serve hot.
*Made with Duru Bulgur