Skip to main content

Cream of Mushroom Soup

This soup is inspired and dedicated to my aunt,Geeta athai (paternal aunt)

My aunt,PGT,Biology and The Eco-Club of D.T.E.A. Sr.Sec.School, Moti Bagh [II], New Delhi, India, had successfully cultivated a type of edible mushroom “Pleurotus florida” totally on bio-degradable waste like hay, fallen leaves, waste paper, rags, kitchen waste etc.
I quote from an interview “We started this project hoping to utilise the waste that a space like a school creates: like plastic bags, newspapers and kitchen waste. We started growing mushrooms on newspaper scraps and kitchen waste in 2007. It was a success,”
A great cook,herself,I made the soup first from the 1st crop grown from the seedsshe sent Appa.And the soup was delicious!




Serves 4
Ingredients
Button Mushrooms(preferable)-200 gms
Oyster mushrooms may also be used
Garlic- 10 cloves
Onion shoots (shredded)-3 to 4
Water(to boil)-600 ml.
Butter/ Olive oil-2 tbsp
Salt-to taste
Pepper-to taste
Cornflour-1 1/2 tbsp
Milk-200 ml(atleast)
Cream- 1 tbsp
Garnish
Oregano-1/2 tsp
Garlic flakes-a sprinkle
Red chilli flakes-a sprinkle

Chop mushrooms into bite sized pieces and boil with salt and water.
Drain water and retain as stock.
Mix cornflor with required milk to make paste and keep aside.
Chop garlic and onion finely.
Heat butter or olive oil and add garlic and onion.
Add boiled mushroom and fry lightly till starts shrinking.
Add Onion shoots.
Add stock,salt,pepper and more water if required.
Bring to a boil and simmer for 5 minutes.
Add cornflour paste and oregano.
Mix well.
Stir in milk and boil for a minute.
Whip the cream and add. Switch off.
Serve hot with garnishing of your choice or as it is.
Labels:

Comments

Post a Comment

Popular posts from this blog

Healthy vegetarian Biryani (Soya Chunks Biryani)

INGREDIENTS Rice- 200 grams (1 cup) Soya Chunks (Nutrela brand is famous)- 15 Red chilli powder- 1-2 tsp Onion- 2 Ginger- garlic paste- 1 tsp Pudina- chilli paste- 1 tbsp (Paste made from ½ bowl of mint leaves and 1 green chilli) Mint leaves- 8 Curd- ½ cup Saffron (optional)- 6 to 7 strands soaked in ½ cup milk Oil or Ghee to fry Water- 2 cups Biryani masala – 2 tsp I use Everest Shahi Biryani Masala- is quite tasty Or Quick Biryani Mix {(2 Cardamom, ½ inch cinnamon,3 black pepper, 2 cloves powdered), 1 small bay leaf, ¼ tsp coriander powder, ½ tsp red chilli powder) Salt- to taste PROCEDURE Wash rice rice well, strain and leave for atleast half to one hour before cooking. Heat 2 cups of water. Remove from heat. Add 1 tsp salt and red chilli powder. Immerse the soya chunks and leave for atleast 20 minutes. Take out squeeze and put in again for 10 minutes. Squeeze out water, taking care not to break any and leave aside. Slice onions into thin slices. Fry one onion till golden b...
3 comments
Read more

Dahi Pakhala (Orissa)

Cooked rice soaked in water and seasoned. This is a rice preparation native to Orissa. It is excellent for summers as it cools the body and relieves dehydration. Typically, it is made by fermenting the rice overnight in the water and had in the morning or in the evening there fore called “Basi Pakhala” literally meaning “Stale Pakhala”, but it is named so as it is made from the previous day’s rice. I give my father’s recipe and as we enjoy it at home, well seasoned. To serve two Ingredients Cooked Rice- as required Water- twice the amount of rice Salt Lemon leaves- 5 to 6 Mango-Ginger (Manga-injee/Amba-ada) or ginger- 1 inch http://herbpathy.com/Uses-and-Benefits-of-Mango-Ginger-Cid1077 Green Chilli -2 to 3 Curry leaves- 7 to 8 Curd- 1 medium sized bowl (The amount of curd can be incresed to suit your taste) The rice should be cooked soft and cooled. Left over rice can also be used. Chop the ginger and green chilli. In a large vessel, put the ginger, chilli, salt....
1 comment
Read more

Vegetarian (Eggless) Pancakes with Fruit Sauce and Honey

Ingredients (Serves 3-4) Pancake Batter 200 gms maida (refined flour) Healthy option: 100 gms refined flour + 100 grams wheat flour 1 1/2 to 2 cups luke warm milk 1/2 cup room temperature water Baking soda/ baking powder- 1/2 tsp Cocoa powder- 2 tbsp (Optional) Powdered Sugar- 2 tbsp (can be increased to suit your taste) Butter or oil to cook Stuffing Apples: 2 (Peeled,Cored and pithed) Sugar- 1 and 1/2 tsp Cinnamon powder- 1 pinch Nuts-Almonds and Cashews- chopped and crushed (optional) Honey to serve Batter Sieve the flour(s) and baking soda (with cocoa powder) together in a large bowl. Add the milk, sugar powder and water gradually. You may need more water to make it into a semi- fluid batter, similar to cake batter. Let it rest for 5 minutes at max. Stuffing Heat a non-stick pan. Add a little butter (half a teaspoon). Fry sliced apples slightly and add sugar when the apples are slightly brown. Keep aside for stuffing. Alternatively, You can caramelize...
1 comment
Read more