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MUSHROOM AND BLACK PEPPER SOUP

A refreshing soup to beat the gloomy, cold almost wintry weather. Quick to make and nutritious too!

This is what you’ll need

Mushrooms: 250gms

Onions: 2

Butter: 2tbsp

Cornflour: 1 and a 1/2tbsp (dissolved in half cup of warm water)

Vegetable stock: 3 cup

Soya sauce: 1tsp

Vinegar: 1tsp

Coriander leaves: 2tsp (finely chopped)

Pepper corns: 2tsp (coarsely crushed)

Salt to taste

Let’s get cooking

1. Chop the onions and mushrooms  finely and keep aside.

2. Heat butter in a saucepan.

3. Add the onions and sauté for a minute.

4. Add the mushrooms and fry for a few minutes.

5. Add the vegetable stock and bring the mixture to a boil.

6. Add the cornflour, soya sauce, vinegar, salt and pepper.

7. Bring to a boil and lower the flame.

8. Add the coriander leaves and boil once more.

9. Serve hot with garlic bread.

Approximate preparation and cooking time: 30 minutes

Serves: 4

Dietician’s Note

Mushrooms contain around 80% water and are low in sodium and fat. Hence ideal for people on weight reduction diets and hypertensive people.

The salt can be substituted for low sodium salt for hypertensive patients.

Mushrooms are an excellent source of potassium, a mineral that helps lower elevated blood pressure and reduces the risk of stroke. Again making it a good option for people with high blood pressure and cardiovascular diseases.

 

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One Response to MUSHROOM AND BLACK PEPPER SOUP

  1. I love it look like a quite healthy recipe wanna try it to make sure. Thanks for the recipe.

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