Mushroom soup

Everyone likes soup,right? This hot soup is a perfect choice for a cold rainy day.This soup can be prepared not only in button mushrooms but also in other edible mushroom varieties.

Cooking time: 25 mins

Serving: 2

Ingredients:

Mushroom - 250 gms (about 4 cups chopped as big chunks & measured)
Onion - 1 (small , finely chopped)
Tomato-  1 (small, finely chopped)
Green chilli - 1 (slit into half)
Ginger garlic paste - 1 tspn
Turmeric - 1/4 tspn
Kuzhambhu chilli powder - 1 tspn
Pepper powder - 1/2 tspn
Bay leaf - 1
Cinnamon - 2 small pieces
Cloves - 2
Fennel seeds - 1 tspn
Curry leaves - few
Coriander leaves - few
Sesame oil - 1 tbsn
Water - 2 1/2 cups
Salt to taste

Method:

1. Grab all the ingredients. (Forgot to include pepper powder in the picture).

2. Heat a pan. Add oil. Add bay leaf, cinnamon, cloves, fennel seeds.

3. Add onions.Saute well till it becomes light golden brown.

4. Add ginger garlic paste and green chilli (I have added grated ginger garlic paste as I don't have the paste ready in my hands). Saute till raw smell goes.

5. Add tomato and saute till it becomes mushy.

6. Add mushrooms and saute for few seconds. Add turmeric, kuzhambhu chilli powder, pepper powder and salt.Saute well till the masala coats well and comes like a gravy.

7. Add water n few curry leaves and coriander leaves.

8. Close the lid and cook for 12-15 mins.

9. Switch off and garnish with curry leaves and coriander leaves.

Notes:

Discard the bay leaf, cinnamon n cloves after cooking so that it will not comes to ur mouth while enjoying ur soup.
You can small onions that gives a nice taste.
You can have this soup for rice too like a rasam.
You can add more pepper if u want it to be super spicy.

Video: