Mushroom and Vermicelli Soup


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

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You might have tried making everything from Pulaos to kheer with vermicelli, but ever thought of making a soup with it?


Being thinner than Noodles , rice vermicelli gives a unique texture to this fabulous, Oriental style soup, which has a generous dose of sautéed mushrooms teamed up with ginger, spring onions and other flavour and texture enhancers.


Note that you do not have to cook the vermicelli separately; it will cook perfectly along with the other ingredients when the Mushroom and Vermicelli Soup is put to boil.

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Mushroom and Vermicelli Soup recipe - How to make Mushroom and Vermicelli Soup

Preparation Time:    Cooking Time:     Makes 4 servings
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Ingredients
3/4 cup sliced mushrooms (khumbh)
1/2 cup rice vermicelli (seviyan)
2 tsp oil
1 tsp finely chopped ginger (adrak)
1/4 cup finely chopped spring onions (whites and greens)
4 1/2 cups clear vegetable stock
1/2 tsp soy sauce
salt to taste
Method
  1. Heat the oil in a deep non-stick pan, add the ginger and sauté on a high flame for 10 seconds.
  2. Add the spring onions and sauté on a high flame for 30 seconds.
  3. Add the mushrooms and sauté on a high flame for 2 minutes.
  4. Add the clear vegetable stock, rice, vermicelli, soya sauce and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
  5. Serve immediately.

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Reviews

Mushroom and Vermicelli Soup
5
 on 14 Mar 13 09:24 AM


A nice light soup of mushroom, vermicelli and tofu flavored with soya sauce. Very healthy and the kids love it too.