- 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
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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