Homestyle Mushroom Soup Recipe

This mushroom soup is so soothing and comforting, I like to pair this soup with some sandwich or salad for a complete meal.

Ingredients:

2 Packs Mushrooms = 250 Grams

1 Large Onion

5 Sprigs Mint

5 Sprigs Coriander

2 Green Chilies

6 Pearls Garlic

1/2 Inch Ginger

10 Black Pepper Corns

1/4 Tsp Cumin

2 Strands Mace

2 Inch Sticks Cinnamon

2 Cloves

1 Small Star Anise Piece

1 or 2 Small Cardamoms

1/2 Tbsp Coriander Powder

1/4 Tsp Turmeric Powder

1/2 Tbsp Salt

3 Tbsp Oil 

1 Tbsp Butter

4 Cups Warm Water

1//2 Lime for garnish

Recipe Video updated on Youtube English and Tamil Channels 😉

Prep:

Wash the button mushrooms 2 to 3 times, then place it in a colander allow excess moisture to drain.

Spread the mushrooms on a towel to allow excess moisture to drain, allow the mushrooms to air dry for 10 minutes.

Slice the mushrooms and reserve.

Peel and wash 2 medium onions. Slice one onion and finely chop the other.

Remove the stems from chilies, rinse in water and reserve.

Peel the skin from ginger, rinse and roughly chop.

Peel and rinse garlic, rinse and reserve.

Separate the mint and coriander leaves from stems rinse well and reserve.

Method:

Heat a wok with 2 Tsp oil on medium flame. Add the mushrooms to the wok and stir once. Cover and allow the mushrooms to wilt and cook.

Once the mushroom have cooked half way we can remove it from flame allow to reach room temp and store it in fridge for many dishes. This is how I prep mushrooms for my recipes.

Heat a wok on medium flame with 2 tsp oil. 

Add whole spices and spice powders to the oil and allow it to crackle. Next add sliced onion, ginger, garlic, chilies, mint, and coriander fry all the ingredients till onion turns transparent. 

Add 1/2 the amount of cooked mushrooms to the onion and fry it once, add salt and 1 cup warm water stir and cover. Cook the mushrooms and onions till tender.

Once the moisture from the mushrooms have evaporated remove from flame allow it to reach room temp.

Add the mushrooms to a mixer jar and grind to form a smooth paste.

Heat the same wok with butter. Add finely chopped onions and fry till transparent. Next add the other half of mushrooms and fry it for 2 more minutes.

Transfer the ground mushroom paste to the wok. Adjust salt and warm water stir and bring it to a rapid boil. Remove the soup from flame and serve warm...Enjoy!