Clear Mushroom Soup | क्लिअर मशरूम सूप | Soup Recipes | Sanjeev Kapoor Khazana
A simple, comforting, and hot clear soup made with mushrooms.
CLEAR MUSHROOM SOUP
Ingredients
3 dried shitake mushrooms
8-10 button mushrooms, sliced
1 medium carrot, peeled and cut into ½ cm pieces
½ medium onion, quartered
1 inch celery, cut into ½ cm pieces
10-12 black peppercorns
1 bay leaf
2 tsps olive oil
1 tbsp chopped garlic
2-3 spring onion bulbs, chopped
Salt to taste
Crushed black peppercorns to taste
2-3 tbsps chopped spring onion greens + for garnish
Method
1. Heat a deep nonstick pan. Add shitake mushrooms, carrot, onion, celery, 2 cups water, 3-4 button mushrooms, black peppercorns, bay leaf, and allow to come to a boil.
2. Lower the heat and cook for 15 minutes.
3. Strain the mixture through a fine strainer. Chop the shitake mushrooms.
4. Heat olive oil in a nonstick wok. Add garlic and sauté till golden brown.
5. Add spring onion bulbs and sauté for a minute. Add chopped shitake mushrooms, remaining button mushrooms, salt, black peppercorns and sauté for a minute.
6. Add the prepared stock. Adjust seasonings and mix well.
7. Once the mixture comes to a boil, add spring onion greens and mix well.
8. Transfer in a serving bowl, garnish with spring onion greens and serve hot.
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Mushroom Soup | How to make Mushroom Soup
Mushroom Soup | How to make Mushroom Soup | veg soup | Soup Recipes
#MushroomSoup #SoupRecipes #VegSoup
Here is the link to Amazon HomeCooking Store where I have curated products that I use and are similar to what I use for your reference and purchase
Ingredients
Mushroom - 500 Gms
Unsalted Butter - 50 Gms (Buy:
Garlic - 5 Cloves Thinly Sliced
Onion - 2 Nos Thinly sliced
Salt - 1 Tsp (Buy:
Pepper (Buy:
Water
Method
Heat some butter in a pan, add onions, garlic and saute them
Add mushrooms and saute
Add salt and pepper and mix well
Once the mushrooms are cooked add water and mix well
Cook for 10 mins
Let it cool
Transfer it to a mixer jar and grind it to a smooth paste
Transfer the blended mushrooms to the kadai
Add water and mix well
Brind the soup to a boil
The Mushroom soup is ready to be served now
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This is the Only Vegan Cream of Mushroom You Need! | Vegan Soup | Cream of Mushroom Soup | Cookd
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Creamy, dreamy, and totally vegan Cream of Mushroom Soup ????️
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Vegan Cream of Mushroom Soup Recipe:
Mushroom (sliced) - 600 grams
Cashew Nuts - ¾ Cups
Onion (finely chopped) - 2 nos
Olive Oil - ¼ Cup
Garlic (finely chopped) - 2 tbsp
Soy Sauce - 1 ¾ tbsp
Thyme - ½ tsp
Rosemary - ½ tsp
Dried Parsley - ½ tsp
Dried Basil - ½ tsp
Water - ½ Cup + 2 ½ Cups
Salt - 2 tsp
Spring Onion Green - For Garnish
Instructions:
1. In a pan pour olive oil,add the dried herbs and saute on low heat, add the sliced mushrooms and saute on high heat until all the water is evaporated and the mushrooms start to develop some colour.
2. Add minced garlic and onions and saute until the onions turn aromatic and translucent
3. Take half the mixture and add it to a blender along with cashew nuts and water, blend into a smooth paste and add it back to the pot.
4. Pour water and bring it to a boil.
5. Add salt, soy sauce and black pepper powder.
6. Cook soup for 2 -3 more minutes or until the raw flavour of cashews disappear.
7. Turn off the heat and garnish with spring onion greens.
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This HEARTY Cream of Mushroom Soup Recipe won't leave MUSH-ROOM FOR DESSERT
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LEARN HOW TO MAKE A RICH CREAMY MUSHROOM SOUP RIGHT AT HOME!
LAY HO MA! When I was a kid (or a real Yeung man), one of my favourite canned soup was the Campbell's cream of mushroom soup. I remember the earthy and salty flavour with a full bodied creamy texture being so comforting. Join me in this episode and learn how to make an easy dairy free, vegetarian / vegan, umami packed creamy mushroom soup recipe today!
Ingredients:
1/2lb mushrooms (cremini)
3 tbsp olive oil
1 onion
2-3 pieces garlic
1/2 potato
salt and pepper to taste
4 1/2 cups veggie stock
1/4 cup cashews*
1/4 cup water
Directions:
1. Remove the stalks from the mushrooms and set aside along with half of the mushroom caps
2. Slice the remaining mushroom caps and set aside
3. Heat up a stockpot to medium heat and add a drizzle of olive oil
4. Roughly chop the onion crush the garlic. Sauté the onions and garlic until golden brown
5. Thinly slice the potato, then rinse and drain in cold water to remove the excess starch
6. Add the potato and mushroom stalks/caps (not the sliced caps) that were set aside
7. Season with salt and pepper and cook for a few minutes
8. When the vegetables are browned, add the vegetable stock
9. Simmer on medium for 10min
10. Add the cashews, water, salt and pepper, and a drizzle of olive oil into a blender. Blitz on high until liquefied
11. Add the cashew cream into the pot and stir to combine
12. Pour the entire pot into the blender
13. Place the stockpot back onto medium heat. Add a drizzle of olive oil, the sliced mushroom caps, and season with salt and pepper
14. Sauté for a few minutes. Meanwhile, blend the soup on high
15. Add the soup back into the pot and stir
16. Plate and finish with fresh cracked pepper and a drizzle of olive oil
*soak the cashews overnight to soften them if not using a high powered blender
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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