by Tarla Dalal
Added to 80 cookbooks
This recipe has been viewed 91113 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 accompanied with a healthy Paneer Tikka Kathi Roll .
- 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.
- Allow the mixture to cool completely. Once cooled, blend in a mixer to a smooth paste. Keep aside.
- Combine the cornflour and milk in a small bowl and mix well. Keep aside.
- 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.
- 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.
- Serve hot.
Nutrient values (Abbrv) per serving
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