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Sify Home > Food > Vegrecipes > Ingredient > Vegetables > Almond and Mushroom Soup
Almond and Mushroom Soup
By : Rehana Khambaty
Category : Soup Recipes, Health food, Mushroom, Raitas, salads and soups, Starters and accompaniments, Butter, Maida, Vegetables
Servings : 4
Time Taken : 15-30 mins
Rating :
  1. Blanch the almonds, peel and toast them on a dry shallow pan.
  2. Grind the almonds to a paste. Keep aside.
  3. In a deep saucepan, mix the almond paste with stock and chopped spring onions. Add salt and pepper.
  4. Cover and simmer for 18-20 mins.
  5. Remove the soup from the fire.
  6. Strain the soup to remove the onion and almond pieces.
  7. While straining press with the back of a spoon to extract all the flavor.
  8. Return the strained soup back to the pan alongwith 1/2 cup of the strained almonds.
  9. Blend the flour and butter together until smooth.
  10. Heat the soup and bring it to a simmer.
  11. Whisk the flour and butter mixture into the soup.
  12. Bring the soup just to a boil, stirring continuously until soup thickens slightly.
  13. Add the sauteed mushrooms, celery and cream.
  14. Stir and remove from fire.
  15. Check seasoning. Pour soup into individual bowls.
  16. Garnish each serving with chopped chives.
Toasted almonds, blanched - 1.75 cups
Vegetable stock - 4 cups
Small spring onions, chopped - 2
Salt and pepper to taste
Plain flour (maida) - 2 tbsp
Butter, softened - 2.5 tbsp
Thinly sliced mushrooms, sauteed in 1.5 tbsp butter until we ll-browned - 250 gms
Chopped celery - 1/4 cup
Thick cream - 1 cup
Chopped chives - 1 tsp
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