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Posted by on May 4, 2007 in Mushroom Soups, Vegetarian Soups | 0 comments

Mushroom Soup – II


• 1 potato
• 1 carrot
• 1/2 cup mushrooms
• 4 ripe red tomatoes
• 1 cup cabbage (shredded)
• 5 cups of water
• 2-3 cloves of garlic
• 1/2 tsp. ginger (grated)
• 1 tbsp. cinnamon powder
• 1/2 tsp. black pepper powder
• Salt according to taste
• A few fresh coriander leaves
• 10 almonds


1. Peel and wash potato and carrot .
2. Cut potato, carrot, tomatoes and cabbage into small pieces. Add garlic, grated ginger,  water and a little salt.
3. Place on fire in a pressure cooker and cook for 10 minutes. Remove from fire.
4. When cool, put everything in the mixer to mash it.
5. Sieve and add salt, cinnamon and black pepper powder.
6. Wash and cut mushrooms into small pieces.
7. In a pan heat 1/2 tbsp. butter. Fry mushrooms till pinkish brown and add to the soup.
8. Add the remaining butter to the soup and heat again.
9. Decorate before serving with cut almonds and mushrooms.

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