Mushroom Tomato Soup
Top Rated Recipe
Key Details:
prep time: 35 minutes
Cook time: 20 minutes
Difficulty Level: Easy
Course: Soup
Cuisine: Indian
Key Ingredients:
Mushrooms
Tomatoes
About Mushroom Tomato Soup
Table of Contents
Mushroom soup made in Indian style
Read More- Mushrooms, sliced ½ cup
- Medium tomatoes, roughly chopped
- Sunflower oil 1 tbsp
- Cumin seeds 1 tsp
Step 1. Boil sufficient water in a deep non-stick pan, add turmeric powder and soak mushrooms in it for 15-20 minutes.
Step 2. Heat oil in a another non-stick pan, add cumin seeds, cinnamon, cardamom, red chilli and garlic and saute till garlic turns brown.
Read MoreIngredients
- Mushrooms, sliced ½ cup
- Medium tomatoes, roughly chopped
- Sunflower oil 1 tbsp
- Cumin seeds 1 tsp
- Cinnamon 1 inch
- Green caramom 1
- Dried red chilli 1
- Garlic, finely chopped ½ tsp
- Medium onion, roughly chopped ½
- Salt to taste
- Red chilli powder ½ tsp
- Turmeric powder ¼ tsp
- Fresh coriander leaves, chopped 1 tbsp
How to Make Mushroom Tomato Soup (Stepwise Photos)
Method
- Boil sufficient water in a deep non-stick pan, add turmeric powder and soak mushrooms in it for 15-20 minutes.
- Heat oil in a another non-stick pan, add cumin seeds, cinnamon, cardamom, red chilli and garlic and saute till garlic turns brown.
- Add onion and tomatoes and mix well. Add salt, red chilli powder and turmeric powder and mix well. Saute till tomatoes become pulpy.
- Add mushrooms and mix well. Set aside to cool down to room temperature. Transfer into a blender and blend till smooth.
- Transfer into a deep-non-stick pan, add the water in which the mushrooms were soaked and mix well. Boil for 5-7 minutes.
- Pour into individual soup bowls and serve hot.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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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
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