Mushroom soup
Method
- In a heavy bottomed pan heat oil and fry the onion until light brown, add the garlic paste and fry for another 2 minutes.
- Add the carrots and turnip and fry for another 5 minutes.
- Add salt to taste and a litre of water and cook for 10 min on high heat.
- Add the mushrooms, sweetcorn and cracked pepper and cook for a further 5 min.
- Add the butter and cream and simmer the soup on low heat for 2 minutes.
- Turn off the heat and add the chopped parsley.
- Serve hot with bread rolls or garlic bread and garnish the soup with some grated parmesan.
Ingredients:
2 cups - chopped onions
2 tbsp - garlic paste
1 tbsp - cracked black pepper
1/2 cup - chopped parsley
4 - 5 cups - sliced mushrooms
1/2 cup - diced carrot
1/4 cup - diced turnip
1/4 cup - sweetcorn
2 cups - cream
4 tbsp - veg oil
1 tbsp - butter
Grated parmesan cheese (optional)
2 cups - chopped onions
2 tbsp - garlic paste
1 tbsp - cracked black pepper
1/2 cup - chopped parsley
4 - 5 cups - sliced mushrooms
1/2 cup - diced carrot
1/4 cup - diced turnip
1/4 cup - sweetcorn
2 cups - cream
4 tbsp - veg oil
1 tbsp - butter
Grated parmesan cheese (optional)
RECIPES BY MITALI MAJUMDAR
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