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Mushroom soup


Rate this recipe 4.2/5 (16 Votes)


  • Butter 1 tbsp
  • Onion 1
  • Green chili 1
  • Ginger 1 inch
  • Potato 1
  • Salt 1 tsp
  • Pepper 1 tsp
  • Corn starch 1 tsp
  • Mushroom 2 cups
  • All-purpose flour 1 tbsp


Level of difficulty Average
Cost Average budget


Step 1

Chop a half of the mushroom, roast it in the butter with all-purpose flour and keep it aside.

In a pan or pressure cooker add 1 tbsp butter, half of the mushroom, chopped onion, potato, whole green chili, ginger and salt.

Pressure cook it for 5 whistles. Remove ginger and chili.
Allow it to cool and blend the pressure cooked mushroom, onion and potato to a fine paste.

In a pan add 1 tbsp butter, blended paste, pepper and allow it to come to a boil.

Mix 1 tsp corn starch in ¼ cup of water and add it to the boiling mixture.

Once it comes to desired consistency, turn off the flame.
While serving add the roasted mushrooms to the soup.

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