Mushroom Soup A low calorie soup, made mushroom, garlic, stock cube, milk and diluted corn flour. A quick recipe !!!
8 mushroom, wash and chop into ¼ – inch cubes (or any other shape)
1 vegetable stock cube or chicken stock cube dilute in 200 ml water (Make a smooth solution and keep aside) or 200 ml homemade veg or chicken stock
1 teaspoon corn flour dilute in 3 tablespoon water (make a smooth solution and keep aside)
Pepper powder to taste (or 2 pinches)
In a bowl or saucepan, boil chopped mushrooms with chopped garlic and 200 ml vegetable stock or chicken stock (homemade or instant). Cover with a lid and boil for 7 minutes on a medium heat until soft. Keep aside to cool for 15 – 20 minutes and blend in a mixer or blender. No need to add extra salt. Stock cube contains salt.
Return to heat again and boil with 100 ml / ½ cup milk for 5 minutes.
Now add diluted cornflour solution and boil again for 3 minutes until all the ingredients well combined. Consume immediately. Sprinkle pepper powder if required.