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Sat, Nov 18, 2017 | Last Updated 8:00 am IST

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How to make Burnt Garlic Mushroom Soup

How to make Burnt Garlic Mushroom Soup
How to make Burnt Garlic Mushroom Soup
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vailable in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime..

How to make Burnt Garlic Mushroom Soup

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Burnt Garlic Mushroom Soup Recipe

  • Mushrooms shimeji ½ cup

  • Button mushrooms sliced ½ cup

  • Garlic finely chopped 2 tablespoons

  • Oil 2 tablespoons

  • Celery chopped 1 teaspoon

  • French beans stringed and sliced 4-5

  • Vegetable stock 5-6 cups

  • Salt to taste

  • Crushed black peppercorns to taste

  • Spinach shredded ½ cup

Method

Step 1

Heat oil in a non-stick pan. Add garlic and sauté till golden. Remove from heat and strain. Reserve 1 teaspoon of the garlic oil.

Step 2

Heat the reserved garlic oil in a deep non-stick pan. Add celery and sauté for 15 seconds.

Step 3

Add French beans and mix. Add shimeji mushrooms and sauté. Add button mushrooms and sauté for 3-4 minutes.

Step 4

Add burnt garlic and mix. Add stock and stir well. Add salt and crushed peppercorn, stir and bring to a boil.

Step 5

Add spinach and mix well.

Step 6

Serve hot.


How to make Burnt Garlic Mushroom Soup
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