Ingredients
Ghee/butter
– 1 tbl.sp
– 1 tbl.sp
Mushroom
– 5 to 6
– 5 to 6
Garlic
cloves – 4 to 5
cloves – 4 to 5
Peppercorn
– 1 tsp
– 1 tsp
Bay
leaf – 1
leaf – 1
Onion
– 1 small
– 1 small
All
purpose flour – 1 tbl.sp
purpose flour – 1 tbl.sp
Milk
– ½ cup
– ½ cup
Water
- 2 cup
- 2 cup
Salt
as per taste
as per taste
Nutmeg
powder – a pinch
powder – a pinch
Method
Slice
mushroom and keep aside.
mushroom and keep aside.
Slice
onion and keep aside.
onion and keep aside.
Heat
ghee/butter in a pan. Add garlic cloves and sauté for few seconds. Then add
peppercorn, bay leaf and onion slices and cook till onion becomes translucent.
ghee/butter in a pan. Add garlic cloves and sauté for few seconds. Then add
peppercorn, bay leaf and onion slices and cook till onion becomes translucent.
Add
all purpose flour, stir it for few seconds and then add milk. Keep stirring it till it thickens.
all purpose flour, stir it for few seconds and then add milk. Keep stirring it till it thickens.
Add
water and mix it well.
water and mix it well.
Cook
till it starts boiling.
till it starts boiling.
With
the help of filter, separate water and the leftover be blended coarsely.
the help of filter, separate water and the leftover be blended coarsely.
Add
the blended mixture to the soup, mi x well. Add salt and nutmeg powder and let
it simmer on a low flame for few minutes.
the blended mixture to the soup, mi x well. Add salt and nutmeg powder and let
it simmer on a low flame for few minutes.
Serve
hot.
hot.
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