Cream of Mushroom Soup

A healthy soup recipe for everyone. It is not too heavy though it uses cream. Tastes good when served hot. 

Ingredients :

1. Mushroom- 10
2. Salt to taste
3. Butter- 2 tbs
4. Pepper powder- 1/4 tsp
5. Worcestershire sauce- 1 tbs
6. Home made stock- 2 cups
7. Sour cream- 1 cup
8. All purpose flour/cornflour- 1 tbs
9. Garlic- 2 cloves

Procedure :

Wash and chop the mushrooms. In a deep bottom pan add the butter and the chopped mushrooms. Fry the mushrooms until they leave water. Cover and cook for 2 minutes until the water evaporates. Now add the flour and mix well. I used all purpose flour but you can also use cornflour. This is done to give a certain thick consistency to the soup. Pour the home made stock and cover the pan and cook over medium flame. Add the garlic too.

Now for the stock , I have used chicken , carrot , bay leaf , cinnamon , clove , salt , black cardamom and whole black pepper. In a cooker add some oil and fry all these ingredients together then add 2 glass of water. Cover the cooker and cook it for 15 minutes on medium flame. A nice aromatic stock is ready to use!!

When the stock starts to thicken up , add the cream and mix well. Sprinkle pepper powder , sauce and salt to taste. Cover and cook until the soup reaches its desired consistency. Here I would suggest to use a little less salt before so that when the soup thickens up , it does not turn out to be too salty. Turn off the heat and let the soup cool down a bit. Then blend the whole soup into a smooth puree. Boil once again before serving.

Chicken and Mushroom Kebabs with Olive Paste

In this kebab recipe you will find a nice twist of the ingredients used. The boiled broccoli and the green olives together worked wonder as a kebab marinade. My husband simply loved it and he was a little disappointed that I did not make a plate full of kebab for him.

Ingredients :

1. Chicken- 2 medium boneless pieces
2. Garlic- 3 cloves
3. Broccoli- 1/2 cup
4. Green olives- 4
5. Lemon juice- 1 tbs
6. Olive oil- 2 tbs
7. Black pepper powder- 1/2 tsp
8. Mushroom- 3 to 4 pieces
9. Salt to taste
10. Bhuna garam masala- 1/4 tsp


Procedure :

Make some small cuts in the chicken pieces. Cut the mushrooms into halves. Grind garlic , olive and boiled broccoli together. Marinate the chicken and mushroom pieces with this paste and add salt , pepper , lemon juice , garam masala and oil. Keep this in refrigerator for more than 4 hours. 

Now grease the grill rack of your microwave oven and place the chicken and mushroom pieces. Grill for 8 minutes and turn the other side of the pieces and grill again for another 8 minutes or until the chicken is done. Serve your Kebabs hot.

You can serve the kebabs with green chutney. That will compliment the kebabs.

Mushroom Fried Rice

Here again I have come up with one more dish with mushroom. This time its a simple yet tasty Mushroom Fried Rice.

Ingredients :

1. Mushroom- 1 cup
2. Baby corn- 2
3. Cherry tomato- 4
4. Green chilly- 2
5. Onion (thinly chopped)- 1/4 cup
6. Garlic- 4 cloves
7. Soy sauce- 1 tsp
8. Worcestershire sauce- 1 tsp
9. Vinegar- 1 tbs
10. Salt to taste
11. Black pepper powder- 1/2 tsp
12. Basmati long grain rice- 1 cup
13. Oil

Procedure :

First soak the rice in water for around half an hour. Meanwhile chop the chilly , garlic , tomato , mushroom. Boil the baby corns in water for 4 to 5 minutes and then chop them too. Now heat 2 tbs oil in a pan and add garlic , chilly and onion to it. Fry it for 2 minutes and add mushroom pieces. Cover the pan and let it get cooked over low flame. Stir it occasionally and when the water from mushrooms will dry up , add the baby corn , sauces , vinegar , pepper and salt. Fry them for 3 to 4 minutes and at the end mix the tomatoes with the help of a spoon. Do not mix it vigorously or else the tomato will loose its shape. Turn off the heat.

In another deep bottom pan add 1 tbs oil and fry the rice in it for a minute or two. Then add sufficient water to the rice. The water level should be just a little above the rice level. Sprinkle a little salt and cover it. Stir the rice frequently and do not let the rice get over cooked. Once done , drain the excess water from the rice and hold it under cold water for a minute. This will help the rice remain separated. Mix the rice into the mushroom mixture softly and heat once again for a minute. Serve it hot.

You can have a look at the other mushroom recipes :

1. Mushroom bread

2. Corn stuffed mushroom bowl

Sending this to Iftar nights event by Jabeen.

Rice recipes.

Mushroom Bread

My experiment with mushroom has always been very limited. When I was a kid , I used to think that mushroom is poisonous because toads reside under them. And I remember that once I drew a toad under a big mushroom too. Moreover cleaning mushroom has always been a pathetic thing. So you will not find many mushroom recipes here in my blog. But this time I have made these super cheesy mushroom bread.....hope you will love the recipe.

Ingredients :

1. Brown bread- 3 slices

2. Mushroom- 4 large

3. Mayonnaise- 1 tbs

4. Salt to taste

5. Butter- 3 tbs

6. Garlic- 3 cloves

7. Tomato pizza sauce- 1 tsp

8. Sweetcorn- 3 tbs

9. Soy  sauce- 1 tsp

10. Cheese- 1 cup

11. Olive oil- 1 tbs

Procedure :

Boil the mushrooms in water for 4 to 5 minutes and after that chop them into small pieces. Grill both sides of the breads in microwave for 2 minutes each side. Now heat oil in a pan and fry the mushrooms and sweetcorn in that oil. Add salt , tomato sauce and soy sauce to it and a little water. Cover it until the mushrooms are done.

Now turn off the heat when the mushroom mixture becomes dry. Add the mayonnaise sauce to the mixture and mix well. Now brush one side of the breads with melted butter and mince the garlic cloves on them. Now put the mushroom mixture on top of it and cover it with the shredded cheese.

Grill for another 2 minutes or until the cheese melts. Serve it hot with tomato ketch up.

Corn Stuffed Mushroom Bowl

Ingredients :

1. Mushroom- 1 bowl
2. Sweet corn- 1 cup
3. Mustard seed- 1/2 tsp
4. Mutton masala powder- 1/2 tsp
5. Salt to taste
6. Worcestershire sause- 1 tbs
7. Mushroom soy sauce- 1 tsp
8. Tomato ketchup- 1 tbs
9. Vinegar- 1 tbs
10. Black pepper powder- 1 tsp
11. Cumin powder- 1 tsp
12. Olive oil
13. Cheese- 1/2 cup


Procedure :

First separate the mushroom tails from the umbrellas and keep the umbrellas in worm water for 30 minutes. Heat 2 tbs oil in a pan and add mustard seeds , corn , mutton masala , salt ,  all the sauces , vinegar , pepper , cumin powder and small pieces of mushroom tails. Cook it for 6 to7 minutes until it dries up. Now add the mushroom umbrellas to it and fry them for 3 to 4 minutes. Add half of the cheese to it and mix well. Remove it from the flame. Now place each mushroom umbrella like a bowl and stuff them with the corn mixture and add some grated cheese on top of it. Serve it hot.