TOMATO-MUSHROOM SOUP
Winter is all about piping hot soups and stews to keep you warm n’ cosy. The soups based on vegetables are nutritious, soothing and easy to make and when the healthy fungi ‘the mushrooms’ are added along with some veggies, they become incredibly tasty, creamy and silky in texture. Ginger and green garlic have medicinal effects and these aromatics provide heat to the body. Mint leaves add some fresh flavours. I give a tempering of buttery garlic and mushroom to add some flavours and this is the ex-factor which makes this soup very special
As winter sets in, I do try my hands at hot n’ healthy soups. This is part of my daily supper. Some fritters or besan cheelas along with the soup is what I love the most, especially on the wintery evenings. This is the time when you don’t want to cook much and the hot soup works at it’s best on such harsh weather
Prep time – 5 minutes
Cooking time – 15 minutes
Type – Soup
Course – Appetizer
Serves – 2
Author – Bharti Dhawan
INGREDIENTS FOR TOMATO-MUSHROOM SOUP
• Tomatoes – 250 gms
• Button mushrooms – 4-5
• Green garlic – 1 spring
• Mint – A few leaves
• Roughly chopped ginger – 1-inch piece
• Water – 2 cups
• Salt – 1 tsp
• Crushed Black pepper – 1 tsp
INGREDIENTS FOR TEMPERING
• Butter – 2 tsp
• Garlic pods – 2-3 (finely chopped)
• Finely sliced mushrooms – 1 tbsp
DIRECTIONS TO MAKE TOMATO-MUSHROOM SOUP
1- Take a pressure cooker and add all the ingredients written under
(INGREDIENTS FOR TOMATO-MUSHROOM SOUP)
2- Keep the cooker on high flame until 2 whistles come. Switch off the flame and let the cooker cool down completely.
Blend the mix well
3- Strain this to get a smooth and silky consistency
DIRECTIONS FOR THE TEMPERING
1- Heat butter in a pan and add sliced garlic and mushrooms.
Roast them until brown and add to the hot soup
2- Healthy and tasty TOMATO-MUSHROOM SOUP is ready to serve
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