Tuesday 20 November 2012

Low fat vegetable cream of mushroom

Yield: 4 small servings

200g white button mushroom
1/2 onion
1 clove garlic
20g carrot
20g pumpkin, diced
200 ml milk
50ml water
1 tbsp oatmeal or 1 tsp potato starch

The ingredients

Seasoning to taste:
Black pepper
Seasoning powder

1. Clean button mushroom using a wet kitchen towel. Slice 2 mushrooms and toast in a oven toaster at medium heat for 10 minutes. Reserve these mushroom slices for bowl decoration.
Grind the rest of the mushrooms in a food processor or blender.

Grind the mushroom in a blender
or food processor.

2. Grind onion and garlic. Set aside.

Grind onion and garlic.

3. Heat 1 tablespoon of olive oil in a pot. Stir-fry minced onion and garlic till fragrant. Add in ground and cut carrot and pumpkin, stir-fry till ingredients soften.

Stir-frying cut carrot and pumpkin with
onion and garlic

Heat the minced carrot and pumpkin
till it softened

4. Pour in the ground mushroom and heat till it fragrants.

Cook the ground mushroom till fragrant.

5. Add in the milk and water, continue to heat till it boils.

Add in the milk and water

7. Season to taste.

8. Add in a tablespoon of oatmeal or 1 teaspoon of potato starch (mix with 2 tbsp of water) to thicken the soup.,

Adding a tablespoon of oatmeal to
the soup towards the end.,

Serve hot in a bowl or bread bowl :)


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