Carrot and Mushroom Soup | How to make Carrot and Mushroom Soup

By Affaf Ali  |  27th Sep 2016  |  
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  • Carrot and Mushroom Soup, How to make Carrot and Mushroom Soup
Carrot and Mushroom Soupby Affaf Ali
  • Prep Time

    20

    mins
  • Cook Time

    45

    mins
  • Serves

    2

    People

67

0

About Carrot and Mushroom Soup Recipe

Perfect and healthy soup for weight watchers. Its yumm, easy to prepare and nutritious

Carrot and Mushroom Soup, a deliciously finger licking recipe to treat your family and friends. This recipe of Carrot and Mushroom Soup by Affaf Ali will definitely help you in its preparation. The Carrot and Mushroom Soup can be prepared within 20 minutes. The time taken for cooking Carrot and Mushroom Soup is 45 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Carrot and Mushroom Soup step by step. The detailed explanation makes Carrot and Mushroom Soup so simple and easy that even beginners can try it out. The recipe for Carrot and Mushroom Soup can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Carrot and Mushroom Soup from BetterButter.

Carrot and Mushroom Soup

Ingredients to make Carrot and Mushroom Soup

  • carrot - 2
  • onion - 1
  • tomato - 1
  • garlic pods - 6
  • mushroom - 3
  • chilly flakes - few
  • cornflour - 1/2 to 1tspn
  • pepper powder - little
  • salt - according to taste
  • coriander leaves - for garnishing

How to make Carrot and Mushroom Soup

  1. In a pressure cooker add onion, tomato, carrot and garlic, cook for 4 to 6 whistles. Once the pressure is released separate veggies and water. Retain the water for later use. Grind veggies to fine paste. Add retained water. Strain mixture and set aside.
  2. In a non stick vessel take little oil, saut mushroom slices till they get soft. Add the strained mixture, season with chilly flakes, salt and pepper powder. Add additional water if required. Cook for 5 to 10 minutes.
  3. Dissolve cornflour in little water. Add to soup and cook for a minute.
  4. Serve hot.

My Tip:

Note: Any veggie of your choice can be added instead of mushrooms. Egg lovers can add scrambled egg.

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