Veg-Mushroom Peking soup | How to make Veg-Mushroom Peking soup

By Satvinder Hassanwalia Chandhok  |  18th Dec 2018  |  
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  • Photo of Veg-Mushroom Peking soup by Satvinder Hassanwalia Chandhok at BetterButter
Veg-Mushroom Peking soupby Satvinder Hassanwalia Chandhok
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About Veg-Mushroom Peking soup Recipe

soup, salads, dips, pickles and chutneys

Veg-Mushroom Peking soup

Ingredients to make Veg-Mushroom Peking soup

  • 10 pc. button mushrooms(small diced)
  • One medium sized green capsicum( small diced)
  • 14 15 pieces of french beans(Small diced)
  • One medium cup chopped green cabbage
  • five piece chopped garlic
  • 2 inch ginger small diced
  • 1 teaspoon red and green chilli sauce each
  • half teaspoon of light soya sauce
  • 2 tablespoon of tomato sauce
  • one teaspoon salt
  • 1 teaspoon white pepper
  • half teaspoon of of black pepper powder
  • one teaspoon of vinegar
  • 1 tablespoon of refined oil
  • 3-4 tablespoon of corn flour

How to make Veg-Mushroom Peking soup

  1. First of all chop all vegetables and mushrooms, Garlic and ginger.
  2. Switch on gas and put a wok on the high flame gas and put oil in it then ginger and garlic when it changes its colour then put all sauces and vegetables and stir it. continuously .
  3. Then put 4 cups of water and let the boil come .
  4. Mean time mix cornflour with the help of water and pour it in that boiling water and stir it continuosly to avoid lumps.
  5. When 2-4 boils come then our soup is ready to serve.

My Tip:

Cook it on high flame and stir it continuously after adding cornflour micture to avoid lumps.

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