Creamy Homemade Mushroom Soup Without CreamVeg
Enjoy a comforting, light, and nutritious mushroom soup prepared entirely without heavy cream. This flavorful bowl combines fresh button mushrooms and crisp capsicum with a delicate blend of ginger, black pepper, and butter. It is a quick and healthy option perfect for any meal, providing a refreshing taste that feels light yet satisfying. Whether you want a quick starter or a cozy evening meal, this simple, delicious soup. Enjoy this amazing soup.
Ingredients
Butter mushroom (200 grams)
1 Green Capsicum
2 tbsp Butter
1 tsp Ginger Paste
to taste Salt
1 tsp Black Pepper (roughly crushed)
1 tbsp Cornflour (Cornstarch)
1 Lemon Juice
3 cups Water
For garnishing Fresh Coriander
Instructions
1
Clean the mushrooms by rinsing them quickly in water. Pat them dry with a clean cloth immediately to prevent them from absorbing excess moisture. Slice off the stems and chop the mushrooms into thin slices.
2
Remove the seeds from the capsicum and chop it into small, uniform pieces.
3
Heat butter in a pan over medium flame. Add the mushrooms and cook until they release their water. Continue cooking until the water evaporates and the mushrooms turn lightly brown.
4
Add the chopped capsicum to the pan and sauté on high heat for one minute to maintain its crunch.
5
Pour in three cups of water (or vegetable stock) and add the ginger paste, salt, and crushed black pepper. Bring the mixture to a boil.
6
Mix corn flour with a little water to create a smooth slurry. Add this to the boiling soup and cook for 3-4 minutes, stirring occasionally until it reaches the desired consistency.
7
Garnish with fresh coriander leaves, turn off the heat, and stir in the lemon juice. Serve hot.
Nutrition Facts
3 servings per recipe
