19 September 2009
'Souper' supper - Simple Mushroom Soup
Dinner last night was a very light one in preparation for the inevitable hogging that happens on weekends. Whole wheat toasts dunked in some hot soup make a comforting meal, even if it is too hot here nowadays. Like most other stuff I post here, this one too is a quick meal made from a few ingredients. The mainstay as the name suggests is mushrooms - with some onions and spinach to add flavour and body to the recipe. Made thicker, this will serve as a nice sauce for pasta too.
Simple mushroom soup
Makes two large bowls
Time taken - Under 20 minutes
1 tsp olive oil
4 cloves garlic - peeled
1/2 cup sliced onions
200 grams button mushrooms - cleaned, roughly sliced
1 cup spinach leaves
2 cups water
1 tsp dried oregano
1/4 tsp red chilli powder
1 tsp black pepper powder
1 cup milk
1 tsp salt or to taste
Heat the oil in a pressure cooker. Saute the garlic for 30 seconds. Add the onion slices and saute for 2-3 minutes. Next throw in mushroom slices and spinach and stir on high flame till spinach wilts. Add 2 cups water to this and pressure cook* for 5 minutes (keep on sim for 5 min after two whistles). Remove and cool. [You can make this in advance up to this point and keep in refrigerator for a quick supper after a long workday.]
Blend this to a chunky consistency once cooled. We like it this way, as it gives a lot of texture. Remove to a saucepan, bring to a simmer. Add seasonings. Check for salt. Add milk towards the end, bring it to a simmer once again. Remove from flame, serve hot with croutons or whole wheat toasts.
*If you don't use a pressure cooker, then boil the mushroom, onion and spinach with some water in a pan with a lid for around 10 minutes till mushrooms are soft.
This makes a good low-fat, low-carb supper (minus the toasts of course) . But even with the bit of carbs, it is an excellent option for those who are looking at shedding some pounds.
Another incredibly simple mushroom recipe coming your way soon!