Mushroom & Coriander Soup
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Enjoy the versatile Mushrooms in this lighter version of classic soup.
1 tsp butter
2 cup mushrooms(chopped)
2 red onion(peeled & finely chopped)
3 cup milk
salt to taste
1/2 cup coriander leaves(blended)
2 cup vegetablea(cabbage,cauliflower,carrot & peas)
1 tsp ginger-garlic paste
First make Vegetable stoke-in a large bowl,add 3 cups of water,add all vegetables(cabbage,cauliflower,carrot & peas),salt & ginger-garlic paste,bring to boil for 10 min.strain it & keep aside.
Take a large pan,add butter,when it melts add onion & fry it for 5 min.
Now add mushrooms & potato & again fry it for 5 min.
Now add vegetable stock & milk & simmer it for 15min.
Finally add blended coriander & season it for a minute & then serve it.
Soup can be garnish with coriander leaves before serve it.
Appetizers and Snacks