Spicy Mushroom and Fresh Coriander Soup Recipe
Ingredients
| Butter | 75 Gram | |
| Spring onions | 1/2 Bunch (100gm), chopped | |
| Mushrooms | 250 Gram | |
| Coriander | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Chilli powder | 1/2 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Water | 300 Milliliter | |
| Single cream | 300 Milliliter | |
| A few sprigs fresh coriander | ||
| Cream fresh | 1 Tablespoon (TO GARNISH) | |
| Spring onion | 1/2 Small, finely chopped (TO GARNISH) | |
Directions
Melt the butter in a saucepan over a low heat.
Add the chopped spring onions and fry them for 2 minutes before adding the mushrooms, coriander, salt, chilli powder, garlic powder and lemon juice.
Continue to stir-fry for about 3 minutes, then pour in the water and fresh cream.
Stir the mixture gently, taste and adjust the seasoning, if necessary.
Transfer the mixture to a food processor and blend until smooth, about 1 minute.
Return the soup to the saucepan and bring to the boil.
Transfer to 4 individual serving bowls and serve, garnished with the coriander, fresh cream and spring onion.
Add the chopped spring onions and fry them for 2 minutes before adding the mushrooms, coriander, salt, chilli powder, garlic powder and lemon juice.
Continue to stir-fry for about 3 minutes, then pour in the water and fresh cream.
Stir the mixture gently, taste and adjust the seasoning, if necessary.
Transfer the mixture to a food processor and blend until smooth, about 1 minute.
Return the soup to the saucepan and bring to the boil.
Transfer to 4 individual serving bowls and serve, garnished with the coriander, fresh cream and spring onion.
Chef
