Mushroom Soup


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The all-time favourite mushroom becomes even more desirable with the addition of oregano, and this soup remains a hit despite not using any oil. Low fat milk and cornflour paste provide thickness to this soup, and the mushrooms add not just flavour but a crunchy feel too.

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Makes 4 servings
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1 tsp cornflour mixed with ¼ cup low fat milk (99% fat free, readily available in the market)
3/4 cup chopped mushrooms (khumbh)
1/2 tsp dried oregano
salt to taste

For the paste
1 cup chopped mushrooms (khumbh)
1 cup low fat milk (99% fat free, readily available in the market)


    For the paste

    1. Combine the mushrooms and milk and cook for 4 to 5 minutes.
    2. Cool and blend in a mixer to a coarse paste. Keep aside.

    How to proceed

    1. Heat a non-stick pan, add the ground paste, mushrooms and 2½ cups of water and simmer for a few minutes.
    2. Add the cornflour-milk mixture, oregano and salt and simmer for 5 to 7 minutes or till the mixture thickens.
    3. Serve hot.

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