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Creamy Mushroom Soup

Mon, Sep 03, 2012, 10:47 AM
Creamy Mushroom Soup


1.Mushrooms 1 lb
2.Shallots 2 sliced
3.Butter 2 tbsp
4.Garlic 1 tbsp
5.Salt to taste
6.Clove powder 1/4 tbsp
7.Italian dressing 1 tbsp
8.Lemon juice 1-2 tbsp
9.Olive oil 2 tbsp
10.Maida 3 tbsp
11.Red chilli flakes to taste
13.Black pepper to taste


1. In a wide skillet, melt Butter.

2. Add Shallots and allow them to lightly brown.

3. Add Mushrooms and saute them until moisture evaporates.
4.Add Garlic, Salt, Clove Powder and Italian Seasoning. Saute until Mushrooms lightly caramelize.
5.Turn off stove, add Lemon Juice and mix through. Remove Mushrooms into a separate bowl or plate.
6. In the same pan, heat Olive Oil on low heat.
7.Add All-Purpose Flour and keep mixing until flour changes color to light pink.
8.Slowly add stock and keep whisking without forming any lumps.Bring it to boil for 5 minutes.
9.In a small bowl, mix 2 Tbsp of All-Purpose Flour with cold water without forming any lumps.
10. Slowly add the mixture into the stock and bring it to boil.
11.Add sauteed Mushrooms back into the stock and add Crushed Red Chili Flakes. Bring to a boil.
12. Adjust salt, lemon juice and add Black Pepper to taste.Serve
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Recipes With : Mushrooms, Onions, Vegetable Stock,