Mushroom Soup Recipe
Summary
Preparation Time5 MinCooking Time14 Min
Ready In19 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Butter margarine | 1 Tablespoon | |
| Onion | 1 | |
| Garlic | 2 Clove (5gm) | |
| Boiling water | 4 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Mushrooms | 1 Pound, sliced | |
| Mixed herb stock cubes - 2 | ||
| Soy sauce | 2 Tablespoon | |
| Pepper | To Taste | |
| Parlsey - to garnish, chopped | ||
Directions
MAKING
1. In a large, two litre casserole, add margarine and microwave it for half a minute till it melts; add onion and garlic and cook it for three minutes
2. In a saucepan, boil water and chop the parsley in the meantime and add them to the casserole along with mushrooms, stock cubes, soy sauce and pepper
3. Cover the casserole and lid or even a plastic wrap and microwave for five minutes until mushrooms turn tender; allow to cool
4. Puree this soup and reheat in the microwave until gently bubbling
SERVING
5. Sprinkle with chopped parlsey and serve piping hot
1. In a large, two litre casserole, add margarine and microwave it for half a minute till it melts; add onion and garlic and cook it for three minutes
2. In a saucepan, boil water and chop the parsley in the meantime and add them to the casserole along with mushrooms, stock cubes, soy sauce and pepper
3. Cover the casserole and lid or even a plastic wrap and microwave for five minutes until mushrooms turn tender; allow to cool
4. Puree this soup and reheat in the microwave until gently bubbling
SERVING
5. Sprinkle with chopped parlsey and serve piping hot
Chef
