Kashmiri Mushroom Soup

Ingredients for Kashmiri Mushroom Soup:

1. Vegetable oil – 1.5 table spoons

2. Onions chopped – 1

3. Garlic paste – ½ big spoon

    Ginger paste – 2 big spoons

    Mushrooms chopped fine – ¼ kg

    Turmeric powder – ¼ small spoon

    Chilli powder – 1/2 small spoon

    Garam masala powder – 1 small spoon

4. Tomato – 1, big chopped

5. Water – 300 milli

6. Butter – 1 big spoon

    Corn flour – 1 big spoon

7. Sugar – 1 small spoon

    Lemon juice – From ½ lemon

    Salt – As required

8. Coriander leaves – A little

How to prepare Kashmiri Mushroom Soup?

1. Heat oil in a big pan and sauté onions for 2-3 minutes.

2. Add ingredients no: 3 and sauté for 5-8 minutes to cook the ingredients.

3. Add tomatoes and water and boil the contents.

4. When it starts to boil, reduce the flame and cook for 20 minutes.

5. Take off the flame and allow the ingredients to cool.

6. Make a fine paste using a mixture and heat again to prepare the soup.

7. Add butter, corn flour and ingredients no: 7 and mix well.

8. Decorate using coriander leaves and serve hot.

Courtesy: Vanitha magazine July 1-14, 2010

Read a few more Mushroom recipes here. Click on the images in the gallery to read.