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Mushroom Soup

By: Unknown
Region: Indian
Dish:Vegetarian - Soups
Time to Prepare: 30 Mins


3/4 cup chopped mushrooms (khumbh)
1 tsp cornflour
1/4 cup low fat milk , 99.7 % fat-free
1/2 tsp dried oregano
salt to taste

For The Paste
1 cup chopped mushrooms (khumbh)
1 cup low-fat milk , 99.7 % fat free


Combine the mushrooms and milk in a deep non-stick pan , mix well and cook on a high flame for 4 to 5 minutes, while stirring occasionally.
Allow the mixture to cool completely. Once cooled, blend in a mixer to a smooth paste. Keep aside.

Combine the cornflour and milk in a small bowl and mix well. Keep aside.
Heat a deep non-stick pan, add the prepared smooth paste, mushrooms and 2 cups of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
Add the cornflour-milk mixture, oregano and salt, mix well and cook on a medium flame for 7 minutes or till the mixture slightly thickens, while stirring occasionally.
Serve hot.

Nutritional info

Energy 76 cal
Protein 3.4 g
Carbohydrates 5.6 g
Fiber 0.5 g
Fat 3.4 g
Cholesterol 8 mg
Sodium 17.1 mg


Mushroom Soup, an all-time favourite, becomes all the more desirable with the addition of oregano. With crunchy mushrooms, this soup is a winner in terms of flavour and texture.

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