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Mushroom Soup

Diabetic.Foodie's picture
Ingredients
  Mushrooms 500 Gram
  Butter 1 Tablespoon
  Onion 1 Medium, minced
  Whole wheat flour 2 Tablespoon (Atta)
  Dried marjoram 1 Pinch
  Mustard powder 1 Pinch
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Fat free chicken/Vegetable stock 3 Cup (48 tbs)
  Bay leaf/Tej patta 1
  Fat free milk 1⁄2 Cup (8 tbs)
  Grated nutmeg 1 Pinch
Directions

Wash mushrooms, wipe dry and slice.
Melt butter in a non-stick pan over low heat.
Add onion and saute till translucent.
Remove pan from heat, add flour, marjoram, mustard, salt and pepper and mix to a smooth paste.
Blend in stock and return to heat.
Add mushrooms and bay leaf to pan and bring to boil stirring continuously.
Cover pan, lower heat and simmer for 10-15 minutes.
Stir in milk and nutmeg.
Taste, adjust seasoning and heat through gently.
Pour hot soup into soup bowls and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
2

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