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Cream of Mushroom Soup Recipe | |
Soup | |
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Ingredients:
Button mushrooms---------1 lbonions any variety-------1/4 lb (sliced) turmeric powder----------1/5 tsp milk (half&half)---------4 tablespoons green onions-------------2 stalks garlic clove-------------1 pickled green chili------minced(1/2 tsp) Cumin seeds-------------1/5 tsp fresh cilantro chopped--( 1 tsp) canola oil--------------1 tablespoon
Directions:
Pick medium size unopened mushrooms. Wash them well before use. Cut mushrooms into two.Slice onions very thinly. Wash and chop green onions as fine as possible. Place a large steel pot over medium heat. Add oil. After a few seconds add the onions, mushrooms and turmeric powder. Fry by stirring occasionally for 5 minutes. Remove about 1/3 portion of the fried vegetables on to a dish and set aside. Transfer the rest into a blender taking care to leave the oil in the pot. Blend by adding milk and garlic into a paste. Add a little more milk to blend well. Place pot back on heat. Add 1 tsp of oil if no oil is present in the pot. Add cumin seeds, pickled chili, green onion. Stir fry for 1 minute. Pour the milk veggie blend into the pot. Wash the blender with water and pour the water into the pot to make a soup consistency. Stir gently to mix. Reduce heat to simmer. Add the fried mushroom-onion mixture that was set aside. Stir gently. Let simmer uncovered for 3-4 minutes. Serve with freshly baked french bread. This is a heart healthy dish. Good for 2 to 3 servings. The canola oil, garlic and cumin are all good to maintain immune system health.
Turmeric powder acts as an antibiotic and cuts down any toxins that may be present in mushrooms.
To make it non-vegetarian a handful of shrimps should be added when frying cumin seeds.
Write to me at roth61@hotmail.com for more recipes
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