Soup RecipesCream of Mushroom Soup
200gms Mushrooms washed and sliced 2 tablespoon butter
1 tablespoon plain flour / Maida 1 stalk celery finely chopped
1 onion diced 1 and 1/2 cups water / vegetable stock
Salt and pepper to taste
In a pan heat melt butter, add onions and saute till translucent.
Keeping aside 1/2 cup mushrooms, add rest of the mushrooms and celery stalk, to the onions. Cook till water present in mushrooms dries up
Add 1 tablespoon plain flour and stir till flour just starts to turn color
Stir in milk and water. Cook till the sauce slightly thickens. Keep aside to cool.
Blend the above mixture in a liquidizer till smooth. Strain and keep aside.
Heat 1 tablespoon olive oil and add the kept aside mushrooms. Cook till water in them evaporates.
Add the strained mixture from the liquidizer.
Add salt and pepper to taste. Serve hot topped with some cream.
Lentil Soup / Sprouts soup
Black Chana 1/2 cup 1 teaspoon ginger
mixed sprouts 1/2 cup 2-3 lemon grass sticks
5 cups water 1 green chili
1 teaspoon cornflour salt to taste
4-5 baby corn sliced 10 mushrooms sliced
1 carrot sliced 1 teaspoon lemon juice or to taste
1 tablespoon oil 1/2 teaspoon freshly crushed pepper
Soak the black chana overnight. Mix sprouts with soaked channa along with its water. Add more water to make it total 5 cups. Either pressure cook for 2 whistles or microwave for 4 minutes.
Strain out the water. This forms the stock of our soup.
Boil the above stock along with lemon grass, green chili and ginger for 3 minutes. Cool and strain.
Heat 1 tablespoon oil add bay corn saute till light brown specs appear on them. Add mushrooms, saute till water present in mushrooms dries up. Add carrots and saute for few seconds. Add the cooled and stained stock. Bring to a boil. Add lemon juice, salt and pepper powder. Mix.
Mix corn flour in little water and add to above. bring to a boil. Adjust seasoning if required. Serve hot.
1/2 cup cabbage finely chopped 1 carrot finely chopped
1/4 cup mushroom finely chopped 1/4 cup onion finely chopped
2 tsp dark soya sauce 2 teaspoon red chili sauce or to taste
2 teaspoon vinegar 1 cup boiled noodles
1 teaspoon garlic chopped 2 teaspoon ginger chopped
1 maggie seasoning cube (optional) 1 pinch ajinomoto
1 tablespoon corn starch pinch sugar and some chopped celery
salt to taste 2 tablespoon oil for pan and oil to deep fry
- Deep Fry the boiled noodles to crisp.
- In a wok, heat oil: add garlic, when it turns color add ginger saute.
- Add mushrooms, sute till water present in them dries up. Add onions and carrot saute fora minute. Add rest of the vegetables and ajinomoto. saute for few seconds.
- Add red chili sauce, vinegar, sugar and celery. saute.
- Mix corn flour in water and add to above.
- Add soya sauce and seasoning cube.
- Bring to boil and simmer for few minutes. Adjust seasoning and soup consistency according to taste.
- Serve hot topped with fried noodles.