Jan 6, 2013

Mushroom Soup

Mushroom Soup (no added butter and cream)

A low calorie soup, made mushroom, garlic, stock cube, milk and diluted corn flour. A quick recipe !!!

Serves: 2


8 mushroom, wash  and chop into ¼ - inch cubes (or any other shape)

8 garlic cloves, chopped

1 vegetable stock cube or chicken stock cube dilute in 200 ml water (Make a smooth solution and keep aside) or 200 ml homemade veg or chicken stock

100 ml / ½ cup milk

1 teaspoon corn flour dilute in 3 tablespoon water (make a smooth solution and keep aside)

 Pepper powder  to taste (or 2 pinches)


In a bowl or saucepan, boil chopped mushrooms with chopped garlic and 200 ml vegetable stock or chicken stock (homemade or instant). Cover with a lid and boil for 7 minutes on a medium heat until soft. Keep aside to cool for 15 – 20 minutes and blend in a mixer or blender. No need to add extra salt. Stock cube contains salt.

Return to heat again and boil with 100 ml / ½ cup milk for 5 minutes.

Now add diluted cornflour solution and boil again for 3 minutes until all the ingredients well combined. Consume immediately. Sprinkle pepper powder if required.

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