How to make Mushroom And Paneer Clear Soup - Soup flavored with mushrooms and paneer.

This recipe is from the book Paneer Book.

Main Ingredients : Button Mushrooms (बटन मशरूम), Cottage Cheese

Cuisine : Fusion

Course : Soups

Mushroom And Paneer Clear Soup Recipe Card

Mushroom And Paneer Clear Soup

Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mushroom And Paneer Clear Soup Recipe

  • Button Mushrooms sliced 6

  • Cottage Cheese grated 150 grams

  • Refined flour (maida) 1/2 tablespoon

  • Oil 1 teaspoon

  • Spring onions chopped 2

  • 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 8-10

  • Vermicelli blanched 1/4 cup

  • Lemon juice 1 1/2 teaspoons

  • Basil leaves 4-5


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.