Mushroom And Paneer Clear Soup

Ingredients

• 6 fresh button mushrooms, sliced
• 150 grams cottage cheese, grated
• ½ tablespoon refined flour
• 1 teaspoon oil + for deep-frying
• 2 spring onions, chopped
• 2 garlic cloves, chopped
• 4-5 cups Vegetable Stock 
• Salt to taste
• ½ tablespoon soy sauce
• ¼ teaspoon MSG (optional)
• 1 celery stalk, chopped
• 8-10 black peppercorns, crushed
• ¼ cup blanched vermicelli
• 1½ teaspoons lemon juice
• 4-5 fresh basil leaves

Method

1. Mix the grated cottage cheesewith refined flour and knead into a smooth dough. Divide into eight equal portions and shape into balls. Heat the oil in a kadai and deep-fry till light golden. Drain on absorbent paper.
2. Heat one teaspoon of oil in a wok; add the spring onions and garlic and sauté over medium heat for half a minute. Add the mushrooms and continue to sauté for another minute.
3. Add the vegetable stock and bring to a boil.
4. Add the salt, soy sauce, MSG, celery and crushed peppercorns. Simmer, uncovered, for four to five minutes.
5. Stir in the vermicelli and fried cottage cheese balls and lemon juice.
6. Ladle immediately into individual soup bowls and serve hot, garnished with roughly torn basil leaves.

Nutrition Info