Sanjeev Kapoor

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Mushroom And Paneer Clear Soup

Soup flavored with mushrooms and paneer.

This recipe is from the book Paneer Book.

Preparation Time : 16-20 minutes

Cooking time : 16-20 minutes

Servings : 4

Mushroom And Paneer Clear Soup

Main Ingredients

Button mushrooms, Paneer (cottage cheese)





Level Of Cooking


Try something new


  • Button mushrooms sliced
  • Paneer (cottage cheese) grated
    150 grams
  • Refined flour (maida)
    1/2 tablespoon
  • Oil
    1 teaspoon
  • Spring onions chopped
  • Garlic chopped
    2 cloves
  • Vegetable stock
    4-5 cups
  • Salt
    to taste
  • Soy sauce
    1/2 tablespoon
  • MSG
    1/4 teaspoon
  • Celery chopped
    1 stalk
  • Black peppercorns crushed
  • Vermicelli blanched
    1/4 cup
  • Lemon juice
    1 1/2 teaspoons
  • Basil leaves


Step 1

Mix grated paneer with refined flour and knead into a smooth dough. Divide into eight equal portions and shape into balls. Heat oil in a kadai and deep-fry till light golden. Drain on absorbent paper.

Step 2

Heat one teaspoon of oil in a wok; add spring onions and garlic and sauté over medium heat for half a minute. Add mushrooms and continue to sauté for another minute. Add vegetable stock and bring to a boil. Add salt, soy sauce, MSG, celery and crushed peppercorns.

Step 3

Simmer, uncovered, for four to five minutes. Stir in the vermicelli and fried paneer balls and lemon juice. Ladle immediately into individual soup bowls and serve hot, garnished with roughly torn basil leaves.

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