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Mushroom Soup



2 tbs of butter
1 onion, chopped
8 ounces of mushrooms, cut into large chunks
2 tbs of fresh dill, finely chopped
1 tbs of paprika
1 red chili
1 1/2 tbss of tamari sauce
2 cups of vegetable stock, or 2 cups of water + 1 teaspoon of celery seed
3/4 cup of yogurt
1/4 cup of buttermilk
2 heaping tbs of wheat flour
sea salt and freshly cracked black pepper
juice from one lemon
1/2 cup of sour cream
1/4 cup of parsley, chopped


    In a large pan, melt the butter over medium heat. When hot, add the onions and saute for approximately 5 minutes or until softened and translucent. Raise the heat slightly, add the mushrooms and saute for another 5 minutes or until the mushrooms are cooked and just begin to release their juices. Add the dill, paprika, tamari, stock or water and red chili. Simmer on low heat, uncovered, for 12  minutes.

    In a medium bowl, whisk together the yogurt, buttermilk, and flour. Stir the yogurt mixture into the pan. Cover and cook gently for another 12  minutes. Add the lemon juice, and salt and pepper. Remove from the heat and stir in the sour cream and parsley.

    Garnish with chopped dill, parsley and a sprinkle of paprika.

Serve hot before meals .

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