Clear Mushroom Soup with Peas and Pomegranate

Ingredients

• 10-12 button mushrooms
• 4 tbsps frozen green peas
• 4 tbsps fresh pomegranate pearls
• ½ medium onion
• Salt to taste
• Crushed black peppercorns to taste

Method

1. Slice mushrooms thinly.
2. Heat 3 cups water in a deep non-stick pan, add mushrooms and mix.
3. Roughly chop onion and add along with salt and mix well. Add crushed peppercorns, mix and bring the mixture to a boil. Cover and cook for 15-20 minutes.
4. Place a strainer over a large bowl and place a muslin cloth in it. Place a tissue paper in it and dampen it with water.
5. Place 1 tbsp green peas and 1 tbsp pomegranate pearls into 4 individual soup dishes and spread them.
6. Pour the mushroom stock into the strainer and strain the clear soup.
7. Pour the clear soup into each soup dish and serve piping hot.

Nutrition Info