Mush­room Cold Soup

Health & Nutrition - - FOOD TREND -

In­gre­di­ents: 2 tbsp white but­ter 2-3 minced shal­lots 1 1/2 pounds or 2 cups mush­rooms, chopped fine 6 cups chicken broth 1/2 tsp salt 1 tsp fresh lemon juice Method: Chop up the mush­rooms in clumps for con­sis­tency. Liq­uefy the white but­ter in a large saucepan. Add shal­lots and cook for about 5 min­utes, un­til translu­cent. Add mush­rooms and cook for 5 min­utes longer, stir­ring oc­ca­sion­ally. Add the chicken broth and heat to the point of boil­ing. Re­duce the heat and sim­mer, un­cov­ered, for 30 min­utes. Al­low it to cool. Strain the soup through a coarse sieve, press­ing firmly to ex­tract all the liq­uid. Sea­son with salt and lemon juice. Serve chilled.

Recipes Cour­tesy Dr Sid­dhant Bhar­gava, Food Darzee

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