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
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.
For more recipes related to Mushroom And Paneer Clear Soup checkout Hot And Sour Soup, Hot And Sour Soup, Mushroom And Almond Soup, Cappuccino Of Mushrooms With Ground Spices . You can also find more Soups recipes like French Onion Soup, Tomato And Cilantro Soup, Green Apple And Peas Soup, Home-Style Mixed Vegetable Soup.
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
Method
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.
