Healthy Dishes

Mushroom, Garlic and Cashew Soup

A lot of you like to curl up in the bed, and sip a warm soup while you binge watch a sitcom or a movie. I for once, fall into this category for sure and hence the dire need to experiment with interesting condiments of soups crops up in my kitchen very often. I personally love Mushrooms in any form, and a lot of you already know that. I whipped a very delicious (and easy) soup using Mushrooms last week and here is the recipe for you all.

Mushroom, Garlic and Cashew Soup

Recipe by Gunjan SawhneyCourse: SnacksDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • 250 gms Mushrooms

  • 4 pieces Garlic

  • 1 1/2 tbsp Cashews, crushed

  • 1 1/2 tsp Salt

  • 1/2 tsp Black pepper powder

  • 2 1/2 cup Water

  • 1 1/2 cup Milk

  • 2 tsp Corn Flour

  • 1 tbsp Butter, salted

Process

  • Chop the Cashews, Mushrooms and Garlic into small pieces separately, using a chopper.
  • Light a thick bottomed pan on low flame and put Butter in it. Add minced Garlic in it and sautee it for 1 min.
  • Add chopped Cashews in it and continue to mix it for another minute, ensuring they don’t turn brown and the flame is low during this process.
  • Next, add finely chopped Mushroom into the pan and stir it continuously for 5-8 mins on low flame until you smell the aroma of the 3 ingredients.
  • Further, add water in the pan and bring it to boil on high flame and later let it simmer for 8 minutes on medium flame.
  • Now, add the milk in another pan and bring it to boil on high flame.
  • Add this boiling milk to the other pan with all cooked ingredients. Also, mix the diluted Corn flour now into the pan.
  • Simmer it on high flame for 10 minutes.
  • Add salt and black pepper to the soup now, and continue to stir it for another minute.
  • You shall notice a semi thick soup consistency of the soup now. Turn the flame off and transfer the soup to serving bowls.
  • Garnish it with sautéed mushrooms or chopped cashews and serve hot.

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