Soups are the order of the season! I have been trying to learn new soups this year. The ‘green’ mushroom soup was a recipe that mom and dad had at a wedding back in India and just rattled the recipe to me, just based on how it tasted. I made it last night and it turned out to be fantastic!
Ingredients
- White button mushrooms – about 20-25 in number [I think mini-portabellas will work great too]
- Half a cup of spinach
- Garlic – two big cloves chopped finely
- Mustard Seeds – 1/2 tsps
- Oil – 1tbls
Method:
1. Boil the mushroom and spinach in two and a half glasses of water, for approximately 15 mins
2. Cool a little and blend to form a puree
3. Now, heat the soup pot on medium heat and add oil. Once the oil is hot, add mustard seeds and garlic. Saute until just before the garlic starts turning brown.
4. Add the mushroom/spinach puree to the soup pot
5. Season with salt and pepper
Lo and behold, warm soup is ready for cold wintry evening! The soup prominently tastes of mushroom. The spinach adds the green color (and of course, nutrition)! Do let me know if you try the green mushroom soup.
