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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.
soup always serve with soup stick or dinner roll with butter chiplet
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