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Spicy Mushroom Soup

10min.chef's picture
Ingredients
  Walnut oil/Olive oil 2 Teaspoon
  Red onion 1 , chopped
  Sun-dried tomatoes 6 , snipped into small pieces
  Coriander 1⁄2 Teaspoon
  Cumin 1⁄2 Teaspoon
  Mushrooms 2 Cup (32 tbs), thickly sliced
  Buttermilk 2 Cup (32 tbs)
  Salsa 1 Tablespoon
Directions

MAKING
1. In a skillet, over medium temperature, heat oil and sauté onion and tomatoes with coriander and cumin for about 6 minutes until onion is tender and translucent.
2. Add mushrooms, stir to coat well; cover and cook for about 5 minutes, until mushrooms are tender.
3. Combine buttermilk and salsa, stir until very hot, but not boiling.

SERVING
4. Serve immediately stirring constantly.
5. Or, put in the refrigerator and serve cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Healthy
Cook Time: 
60 Minutes
Servings: 
4

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 108 Calories from Fat 33

% Daily Value*

Total Fat 4 g5.8%

Saturated Fat 0.27 g1.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 86 mg3.6%

Total Carbohydrates 12 g4%

Dietary Fiber 1.6 g6.5%

Sugars 4.5 g

Protein 7 g13.9%

Vitamin A 1.9% Vitamin C 7.9%

Calcium 2% Iron 5.3%

*Based on a 2000 Calorie diet

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Spicy Mushroom Soup Recipe