Creamy Mushroom and Walnut Soup

• Servings: 6
• Preparation time: 10 minutes.
• Frying time: 8-10 minutes.
• Cooking time: 5 minutes.
• Blending time: 2 minutes
• Seasoning time: 2 minutes
• Total time: 30 minutes.

Hot, delicious “Mushroom and Walnut Soup” just out from saucepan will make your tastebud dance for sure. A power house of plant based protein, high in omega-3 and great for overall health. It is our family favourite.

The soup along with slice of garlic bread is ideal dinner for my husband. Steaming hot bowl of the  creamy soup provides super filling.

Sometimes I serve this soup for special occasion or dinner party too.

I took the soup about couple of years ago in one of my son’s favourite restaurant in Thane, Mumbai. I tried to cook, it came out better than that in taste and flavour too,  soup taste is so delicious that  I was tempted to keep it for my own recipe blog (Indian Cooking Manual).

A handful of these cholesterol free nuts are great ingredients to help thicken and add flavour too. So make a smart choice including in your daily diet… yummy…

For the tasty garnishing, slice 2-3 mushroom & fry until golden brown; serve the soup topped with couple of sliced and fried mushrooms…

Ingredients:

• Mushroom: 200 gm.
• Walnut: 100 gm.
• Onion: 1 no. (Medium size)
• Potato: 1no. (optional)
• Ginger: 2” piece
• Garlic: 1 pod(small)
• Green chilli: 1 no.(optional)
• Milk: 1 cup
• Water: 3 cups
• Salt: 1/2  teaspoon
• Black rock salt (Kala namak): ½ teaspoon
• Black pepper powder: 1 teaspoon
• Butter: 2-3 tablespoon (as per taste)
• Bay leaf: 1 no.
• Roasted cumin  powder: 1/2 teaspoon

Preparation:

1. Slice mushroom, keep aside.
2. Peel off and slice onion, potato, garlic, green chilli and ginger. Keep aside.

Method:

1. Take a pan; put butter, bay leaf, sputter for few seconds.
2. Add ginger, garlic and green chilli, stir fry for couple of minutes on medium flame; add walnut, continue to fry for a minute.
3. Add potato and onion continue to fry for couple of minutes; add mushroom and salt (keep some slices for seasoning), continue to cook and fry on medium flame for about 3-4 minutes.
4. Add milk, water and cumin power; continue to cook for  4-5 minutes on medium low flame or until mushroom done.
5. Put off the flame, let it cool, remove bay leaf and make puree in a blender, pass this through soup sieve. Discard the residue. Add desire quantity of water if needed. Reheat soup; add salt, kala namak and fresh ground black pepper.

Seasoning:

1. Take a small fry pan; add butter and mushroom sliced, fry for couple of minutes, decorate the soup; now it is ready to be served. Serve hot along with garlic bread or cheese slice, You can add extra butter too.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

    

Creamy Mushroom and Walnut Soup by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.