Mushroom Soup, Zero- Oil Mushroom Soup Recipe


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5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 64 cookbooks   This recipe has been viewed 71935 times

Mushroom Soup, an all-time favourite, becomes all the more desirable with the addition of oregano. With crunchy mushrooms, this soup is a winner in terms of flavour and texture.


Moreover, in a low-fat format, it becomes a hit with weight-watchers and health-conscious people too.


This oil-free soup is thickened using a mixture of low-fat milk and little cornflour, ensuring that it is low in calories. Enjoy this delightful soup fresh and hot!

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Preparation Time:    Cooking Time:     Makes 4 servings
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Ingredients

3/4 cup chopped mushrooms (khumbh)
1 tsp cornflour
1/4 cup low fat milk , 99.7 % fat-free
1/2 tsp dried oregano
salt to taste

For The Paste
1 cup chopped mushrooms (khumbh)
1 cup low-fat milk , 99.7 % fat free

Method
For the paste

  1. Combine the mushrooms and milk in a deep non-stick pan , mix well and cook on a high flame for 4 to 5 minutes, while stirring occasionally.
  2. Allow the mixture to cool completely. Once cooled, blend in a mixer to a smooth paste. Keep aside.

How to proceed

  1. Combine the cornflour and milk in a small bowl and mix well. Keep aside.
  2. Heat a deep non-stick pan, add the prepared smooth paste, mushrooms and 2 cups of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
  3. Add the cornflour-milk mixture, oregano and salt, mix well and cook on a medium flame for 7 minutes or till the mixture slightly thickens, while stirring occasionally.
  4. Serve hot.

Nutrient values per serving
EnergyProteinCarbohydratesInvisible FatFibreCalcium
32 cal 2.9 gm 4.9 gm 0.2 gm 0.4 gm 95.5 mg

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Reviews

Mushroom Soup
5
 on 20 Dec 14 04:17 PM


Mushroom lover will like this soup..The taste come from oregano in this soup..I added a little more because i like the taste of oregano..Do try it if you like mushrooms..