Rustic Ethiopian Sautéed Mushroom Soup

Assemble the ingredients: mushroom, water, yogurt, parsley, bell pepper, flour, carrot.

Warm oil in a heavy pot. Add the mushroom and cook until sautéed.

Stir in the aromatics and spices — the backbone of Ethiopian flavors.

Add the remaining ingredients and cook gently, stirring occasionally, until tender.

Taste and adjust seasoning; the flavor should deepen as it cooks.

Plate and serve with traditional Ethiopian accompaniments such as bread, rice, or fresh herbs.