Tuesday, July 1, 2014

Cream of Mushroom soup

Cream, butter and flour are usually used to thicken the dishes like soups, stews and gravies. The dishes thickened with cream and butter are quite heavy and high in calories.

Cream of mushroom soup usually prepared with lots of thick cream has too many calories. I wanted to prepare cream of mushroom soup without the cream and I chose to use flour instead of cream.

I was in a hurry to cook dinner while preparing this soup, so excuse me for some of the blurry pics.

My family has loved this soup every time it was prepared. Hope you all like it too. :)

Nutritional Information  (Approx) (per serving)
Energy  100 Calories
Fat 7 %
Carbohydrate 3 %
Dietary Fiber 8 %
Sodium 6 %
Vitamin A 0 %
Vitamin C 0 %
Calcium  0 %
Iron  0 %
Protein 1 Grams
Sugar 1 Grams

Olive oil/butter 1 tsp
Mushrooms chopped 2 cups
Onion chopped  1
Garlic cloves 3
Salt  to taste
Pepper powder  1/2 tsp
Wheat flour/corn flour  2 tsps
Water  4 cups
Coriander leaves to garnish

Heat oil/butter in a pan and fry onion till it looks transparent.

Add mushrooms to the frying pan and fry for 2-3 minutes.

Once the mushrooms look a little brown, take the pan off the heat.

Let the mixture cool for a while.

Grind/blend the mixture into a coarse paste.

Dry fry the flour in a different pan for 2-3 minutes.

Add water to the flour to make it a paste.

In a pot add the blended mixture and flour paste and give it a stir.

Add salt and bring the mixture to boil.

Add pepper powder and boil in simmer for 2-3 more minutes.

Serve hot with a garnish of some coriander leaves.

  • You can also garnich the soup with some fresh cream.
  • If you like the soup a little bit spicy, you can add some green chillies with onion

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