A delicious soup of mushrooms cooked with almonds and milk
Heat butter in a deep non stick pan, add mushrooms and onions and sauté for 2-3 minutes.
Add almonds, keeping aside a few for garnishing, and sauté for 2 minutes. Add salt, pepper powder and mix well. Add 3-4 tbsps water, mix again and cook for 3-4 minutes. Remove from heat and cool.
Process the mixture in a blender along with 1 cup milk till smooth.
Transfer again into a non stick pan, add remaining milk and stir to mix. Bring it to boil.
Serve piping hot garnished with reserved almonds.
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