Thursday, June 4, 2015

MUSHROOM SOUP

MUSHROOM SOUP

Soups are full of health benefits as described in this article by Rosie Schwartz , an eminent nutritionist from Canada.  Being fond of soups, we have them from time to time, especially with dinner more than lunch. They can be made with a wide variety of veggies so some of my favourite soups include Tomato and Carrot Soup, Red Pumpkin Soup, and Spinach Soup. 

Being quite partial towards mushrooms, I felt excited when I saw Quick Mushroom Soup from a cookery expert whom I admire so much, Nisha Madhulika and adapted this from her YouTube video.


Ingredients:
  • Button Mushrooms, 200 gms
  • Butter, 2 tbsp
  • Fresh Coriander Leaves, finely chopped, 1-2 tbsp
  • Cornflour, 2 tbsp
  • Cream, 2 tbsp
  • Onion, small-sized, 1
  • Ginger Paste, 1/2 tsp
  • Black Pepper, crushed, 1/4 tsp
  • Juice of 1 Lemon, 
  • Salt, to taste
Method:

Wash and clean the mushrooms and pat them dry with a clean cloth
Trim the stems and cut the mushroom into small pieces. Keep aside.
Finely chop the onion and keep aside
In a non-stick pan, heat the butter and when it gets hot, add the onion and saute till it becomes transparent
Add the ginger paste and saute
Next add the mushroom pieces and salt and mix well
Add the crushed black pepper and cook covered on low flame for about 3-4 minutes
Then open the lid and cook for another 2 minutes
Take it off the flame 
Remove 3/4 of the cooked mushrooms to a blender and leave the rest in the pan
Adding just the required amount of water, grind the cooked mushrooms in the blender
Next, transfer the ground mushrooms back to the pan 
Add 2 cups of water to the pan
Make a paste of the cornflour by adding a little water, taking care that there are no lumps
Add the cornflour paste to the mushrooms in the pan and mix well
Cook for about 2-3 minutes
Add 1 tbsp of cream (keeping the rest for garnishing), and mix well 
Add the finely chopped coriander leaves
Add the juice of the lemon and mix well 
Finally, garnish with the remaining cream
Serve hot.