Mushroom Lemongrass Soup

About Mushroom Lemongrass Soup

Ingredients

• Button mushrooms, finely sliced 2 cups
• Lemongrass 3 one-inch stalks
• Oil 1 tsp
• Garlic, finely chopped 1 tbsp
• Medium onion, finely chopped 1
• Vegetable stock 4 cups
• Salt to taste
• Black pepper powder to taste
• Keya Mixed Herbs ½ tsp

How to Make Mushroom Lemongrass Soup (Stepwise Photos)

Method

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

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps