Friday, 9 January 2009

Vegan mushroom soup

Mushrooms are rich in folic acid and this becomes essential part of diet for an expecting mother. This is also a good meat substitute for vegetarians and vegans. This can also be stir-fried with cabbage , carrots , baby corns, bamboo shoots , spring onions with minced garlic and ginger with a dash of soy sauce and sprinkling of sesame seeds. I have prepared a hearty thick soup .

20 - 25 button mushrooms halved
1 large onion coarsely chopped
3 pods of garlic coarsely chopped
750 ml vegetable stock
a pinch of salt
1 tsp black pepper powder
1 tsp oil

Heat oil in large pan and add onions and garlic. Saute this for a minute or 2 or till they start turning brown. Now add chopped mushrooms and pinch of salt. When they start sweating , add stock and pepper . Bring to boil and cover it. Simmer and allow to cook for 15 - 20 mins. Now the soup should be cooled for atleast 30 mins before it is blended smooth. This can be served with a hot crusty wholemeal bread.

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