Mushroom Lemongrass Soup


    2 cups finely sliced button mushrooms

    3 X 1-inch stalks lemongrass + for serving

    ½ tsp oil

    1 tbsp finely chopped garlic

    1 medium onion, finely chopped

    4 cups vegetable stock

    Salt to taste

    Crushed black peppercorns to taste

    ½ tsp Keya Mixed Herbs

preparation method

  1. Heat oil in a non-stick pan. Add garlic and sauté till fragrant. Add onion, mix and sauté for 1 minute.
  2. Add mushrooms, mix and cook for 2 minutes.
  3. Discard the outer layer of lemongrass stalks and finely chop. Put the chopped lemongrass on a piece of muslin cloth and tie into a bundle.
  4. Add vegetable stock to the pan and stir to mix. Add salt, crushed peppercorns and Keya Mixed Herbs and stir to mix. Add lemongrass bundle, cover and simmer for 5-6 minutes.
  5. Discard the lemongrass bundle and pour the soup into teapots. Serve hot with a lemongrass stick as a stirrer.


Serving Suggestions

    Serve 2
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By: Chef Amrita Raichand

Show: Mummy Ka Magic

Prep:15 min Cook: less than 15 min

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