Mushroom Soup Recipe - Cooking Index
Mushroom Soup Recipe - Cooking Index
| 1 | Potato | |
| 1 | Carrot | |
| 1/2 cup | 118ml | Button mushrooms |
| 4 | Ripe tomatoes | |
| 1 cup | 237ml | Shredded cabbage |
| 5 cups | 1185ml | Water |
| 2 | Garlic - (to 3) | |
| 1/2 teaspoon | 2.5ml | Grated ginger |
| 1 tablespoon | 15ml | Cinnamon - (dalchini) powder |
| 1/2 teaspoon | 2.5ml | Black pepper - (kailimirch) powder |
| Salt - to taste | ||
| Fresh coriander leaves | ||
| 10 | Almonds |
1. Peel and wash potato and carrot and cut into small pieces.
2. Wash cut tomatoes and cabbage.
3. Add garlic and grated ginger.
4. Add 5-6 cups of water and a little salt.
5. Place on fire in a pressure cooker and cook for 10 minutes. Remove from fire.
6. When cool, put everything in the mixer to mash with egg-beater.
7. Sieve and add dalchini powder. Kalimirch powder and salt to taste.
8. Wash and cut mushrooms into small pieces. In a pan heat 1/2 tbsp. butter. Fry mushrooms until pinkish brown and add to the soup.
9. Add the remaining butter. Heat again. Decorate before serving with cut almonds and mushrooms.
Source:
Namrata Subrahmanya
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