Spicy Mushroom Soup Recipe
Summary
Cooking Time1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Walnut oil or olive oil - 2 teaspoons | ||
| Red onion - 1 number, chopped | ||
| Sun-dried tomatoes - 6 numbers, snipped into small pieces | ||
| Coriander | 1/2 Teaspoon | |
| Cumin | 1/2 Teaspoon | |
| Mushrooms - 2 cups, thickly sliced | ||
| Buttermilk | 2 Cup (16 tbs) | |
| Salsa | 1 Tablespoon | |
Directions
MAKING
1. In a skillet, over medium temperature, heat oil and sauté onion and tomatoes with coriander and cumin for about 6 minutes until onion is tender and translucent.
2. Add mushrooms, stir to coat well; cover and cook for about 5 minutes, until mushrooms are tender.
3. Combine buttermilk and salsa, stir until very hot, but not boiling.
SERVING
4. Serve immediately stirring constantly.
5. Or, put in the refrigerator and serve cold.
1. In a skillet, over medium temperature, heat oil and sauté onion and tomatoes with coriander and cumin for about 6 minutes until onion is tender and translucent.
2. Add mushrooms, stir to coat well; cover and cook for about 5 minutes, until mushrooms are tender.
3. Combine buttermilk and salsa, stir until very hot, but not boiling.
SERVING
4. Serve immediately stirring constantly.
5. Or, put in the refrigerator and serve cold.
Chef
