You are here

Mushroom And Fresh Coriander Soup

Madhuri.Dixit's picture
Ingredients
  Onion 1 Small
  Mushrooms 12 Ounce (350 Gram)
  Olive oil 2 Tablespoon
  Bay leaf 1
  Salt To Taste
  Ground pepper 1⁄2 Teaspoon
  Ground almonds 1 Ounce (30 Gram)
  Freshly grated nutmeg 1⁄4 Teaspoon
  Semi skimmed milk 3⁄4 Pint (450 Milliliter)
  Chopped coriander 1 1⁄2 Tablespoon (Plus More For Garnish)
  Virtually fat free fromage frais 1 Tablespoon
  Paprika To Taste (For Garnish)
Directions

1. Dice the onion, wipe the mushrooms clean with a damp cloth and slice coarsely.
2. Heat the oil in a heavy-based saucepan, add the onion and bay leaf and cook for 1 1/2 minutes. Add the mushrooms and cook, stirring, for 3-5 minutes.
3. Lower the heat slightly and add salt to taste, the pepper, ground almonds and nutmeg. Stir in 300 ml / 1/2 pint water and the milk. Bring back to just below the boil, cover with a lid and simmer gently for 7-10 minutes, stirring from time to time.
4. Add the fresh coriander, carefully transfer the soup to a liquidizer or food processor (in batches if necessary) and process until smooth.
5. Return the soup to the pan and reheat. Stir in the fromage frais.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Indian
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegan, Vegetarian
Ingredient: 
Mushroom
Interest: 
Healthy

Rate It

Your rating: None
4.2
Average: 4.2 (17 votes)