Mushroom Soup

Serves
6

Preparation Time: 30 minutes
Cooking Time: 30 minutes

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Ingredients

Mushroom 200 gms
Vegetable stock 6 cup
White pepper powder 2 teaspoon
Vinegar 1 tablespoon
Sugar 1 teaspoon
Soy sauce 1 tablespoon
Aji-no-motto 3 pinch
Corn flour 2 tablespoon
Ginger 1 inch
Salt as required
Idhayam Sesame Oil 2 tablespoon

For the Stock

Big onion 1
Carrot 1
Potato 1
Cabbage 50 gms

Preparation Method

For Making Stock

Boil seven cups of water in a pressure cook.
Add all the vegetables.
Close the lid and place the whistle.
When it whistles, simmer to a low flame for fifteen minutes.
Remove from fire.
Drain it and reserve the stock.

Preparation Method

Smash the ginger in a mortar.
Heat a heavy bottomed pan with Idhayam Sesame Oil.
Toss ginger and sprinkle aji-no-motto.
Add the mushroom and fry for three minutes.
Pour the stock and allow it to boil.
Dilute corn flour in water and keep aside.
Add vinegar, sugar, white pepper powder, soy sauce, salt and stir well.
Pour the diluted corn flour and allow it to boil for a minute.
Remove from fire and serve in soup bowls.

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Mushroom Soup

Ingredients

Ingredients

Preparation Method

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