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Mushroom And Paneer Clear Soup

Soup flavored with mushrooms and paneer.

New Update
Main Ingredients Button Mushrooms, Cottage Cheese
Cuisine Fusion
Course Soups
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Mushroom And Paneer Clear Soup

  • 6 Button Mushrooms sliced
  • 150 grams Cottage Cheese grated
  • 1/2 tablespoon Refined flour (maida)
  • 1 teaspoon Oil
  • 2 Spring onions chopped
  • 2 cloves Garlic chopped
  • 4-5 cups Vegetable stock
  • to taste Salt
  • 1/2 tablespoon Soy sauce
  • 1/4 teaspoon MSG
  • 1 stalk Celery chopped
  • 8-10 Black peppercorns crushed
  • 1/4 cup Vermicelli blanched
  • 1 1/2 teaspoons Lemon juice
  • 4-5 Basil leaves

Method

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  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.
  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.
  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.

Nutrition Info

Calories 597
Carbohydrates 32
Protein 32.9
Fat 37.1
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