Clear Soup with Babycorn, Mushrooms and Carrot
by Tarla Dalal
Added to 412 cookbooks
This recipe has been viewed 106788 times
Clear Soup with Baby Corn, Mushrooms and Carrot is a convenient soup that you can prepare quickly and easily if you have vegetable stock on hand.
All you need to do is sauté some crunchy and colourful veggies with green chillies for spice, add vegetable stock, season it, and serve it hot with some tongue-tickling Oriental sauces. Voila, a mouth-watering treat is ready within minutes!
With myriad veggies, this soup gives you a multi-textured experience that burgeons with the vibrant flavours of the sauces.
Try other clear soup recipes like Clear Soup with Spinach and Mushrooms and Mixed Vegetable Clear Soup .
- Heat the oil in a deep non-stick pan, add the mushrooms, baby corn, carrot, spring onions, french beans and green chillies and sauté on a medium flame for 2 minutes.
- Add the vegetable stock, salt and pepper, mix well and cook on a medium flame for 3 t o4 minutes, while stirring occasionally.
- Add the lemon juice and mix well.
- Serve hot with chillies in vinegar, soy sauce and red chilli sauce.
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