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Celery Potato And Mushroom Soup Recipe
|Dried oyster mushrooms||10 Gram|
|Olive oil||2 Tablespoon|
|Diced celery||3 Cup (48 tbs), well washed and scraped (From The Root End, Include Base Of Celery)|
|Diced potatoes||2 Cup (32 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Sliced button mushrooms||2 Cup (32 tbs)|
|Garlic paste||1⁄2 Teaspoon|
|Vegetable stock||5 Cup (80 tbs)|
|Lime juice||1 Tablespoon|
Calories 158 Calories from Fat 68
% Daily Value*
Total Fat 8 g11.8%
Saturated Fat 1.1 g5.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1380.1 mg57.5%
Total Carbohydrates 19 g6.3%
Dietary Fiber 5.4 g21.4%
Sugars 2.4 g
Protein 3 g6.5%
Vitamin A 8.2% Vitamin C 8.1%
Calcium 4% Iron 6.9%
*Based on a 2000 Calorie diet
1)To remove all grit wash oyster mushrooms in water 2-3 times.
2)Soak mushroom in 1 1/2 cups hot water for atleast 10-15 minutes.
3)Drain mushrooms and chop finely and set aside.
4)Heat oil in a pan and add celery and potatoes and saute for atleast 3-4 minutes.
5) Add oyster mushrooms, salt and pepper and cook for another 2-3 minutes.
6) Stir garlic, buttom mushrooms and liquid, and stock.
7) Bring to a boil, then reduce flame and simmer till potatoes and mushrooms are cooked.
8)Before serving add lime juice, and adjust seasoning.
9) Ladle hot soup into soup plates and serve with crusty bread.