New Update
| Main ingredients | Button mushrooms, Pecan nuts, Olive oil, Garlic, Onion, Celery, Fresh thyme, Milk, Extra virgin olive oil, Red chilli flakes |
| Cuisine | Fusion |
| Course | Soup |
| Prep time | 5-10 minutes |
| Cookt time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 12-15 button mushrooms, quartered
- 10-15 ProV Premium Pecan Nuts
- Chopped ProV Premium Pecan Nuts for garnish
- 2 tablespoons olive oil
- 6-8 garlic cloves
- 1 small onion, cut into quarters and layers separated
- 2 inch celery stick, roughly chopped
- Salt to taste
- Black pepper powder to taste
- 2-3 fresh thyme sprigs
- ¼ cup milk
- Extra virgin olive oil for drizzling
- Red chilli flakes for garnish
- Micro greens for garnish
- Toasted multigrain bread slices to serve
Method
- Heat olive oil in a deep non-stick pan, add garlic, onion and celery, mix and sauté till translucent.
- Add mushrooms, mix and sauté for 1-2 minutes. Add ProV Premium Pecan Nuts and mix well. Add salt and black pepper powder and mix well. Add 2 cups water, mix and cook for 1-2 minutes.
- Pluck the leaves of thyme and add to the mixture, mix, cover and cook for 10-12 minutes.
- Switch the heat off and blend the mixture till smooth with an electric hand blender. Switch the heat back on, add milk, mix and cook for 1-2 minutes.
- Transfer the soup into a serving bowl, drizzle olive oil, garnish with red chilli flakes, chopped ProV Premium Pecan Nuts, micro greens and serve hot with toasted multigrain slices.
Advertisment
