Mushroom And Paneer Clear Soup Soup flavored with mushrooms and paneer. By Sanjeev Kapoor 30 Nov 2015 in Recipes Course New Update Main Ingredients Button Mushrooms, Cottage Cheese Cuisine Fusion Course Soups Prep Time 16-20 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Mushroom And Paneer Clear Soup 6 Button Mushrooms sliced 150 grams Cottage Cheese grated 1/2 tablespoon Refined flour (maida) 1 teaspoon Oil 2 Spring onions chopped 2 cloves Garlic chopped 4-5 cups Vegetable stock to taste Salt 1/2 tablespoon Soy sauce 1/4 teaspoon MSG 1 stalk Celery chopped 8-10 Black peppercorns crushed 1/4 cup Vermicelli blanched 1 1/2 teaspoons Lemon juice 4-5 Basil leaves Method Advertisment Mix grated paneer with refined flour and knead into a smooth dough. Divide into eight equal portions and shape into balls. Heat oil in a kadai and deep-fry till light golden. Drain on absorbent paper. Heat one teaspoon of oil in a wok; add spring onions and garlic and sauté over medium heat for half a minute. Add mushrooms and continue to sauté for another minute. Add vegetable stock and bring to a boil. Add salt, soy sauce, MSG, celery and crushed peppercorns. Simmer, uncovered, for four to five minutes. Stir in the vermicelli and fried paneer balls and lemon juice. Ladle immediately into individual soup bowls and serve hot, garnished with roughly torn basil leaves. Nutrition Info Calories 597 Carbohydrates 32 Protein 32.9 Fat 37.1 #MSG #Oil #Refined flour (maida) #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article