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Mushroom Soup

Mushroom Soup
Recipe type: soups
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
The all-time favourite mushroom becomes even more desirable with the addition of oregano, and this soup remains a hit despite not using any oil. Low fat milk and cornflour paste provide thickness to this soup, and the mushrooms add not just flavour but a crunchy feel too.
  • 1 tsp cornflour mixed with ¼ cup low fat milk (99% fat free, readily available in the market)
  • ¾ cup chopped mushrooms (khumbh)
  • ½ tsp dried oregano
  • salt to taste
  • For the paste
  • 1 cup chopped mushrooms (khumbh)
  • 1 cup low fat milk (99% fat free, readily available in the market)
  1. For the paste
  2. Combine the mushrooms and milk and cook for 4 to 5 minutes.
  3. Cool and blend in a mixer to a coarse paste. Keep aside.
  4. How to proceed
  5. Heat a non-stick pan, add the ground paste, mushrooms and 2½ cups of water and simmer for a few minutes.
  6. Add the cornflour-milk mixture, oregano and salt and simmer for 5 to 7 minutes or till the mixture thickens.
  7. Serve hot.
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