How to make Mushroom Dhania Shorba - SK Khazana -

Plenty of fresh coriander stalks and leaves make this shorba or soup very refreshing

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Button mushrooms (बटन मशरूम), Fresh coriander stems

Cuisine : Indian, Fusion

Course : Soups

For more recipes related to Mushroom Dhania Shorba - SK Khazana checkout Hot And Sour Soup, Hot And Sour Soup, Mushroom And Almond Soup, Cappuccino Of Mushrooms With Ground Spices . You can also find more Soups recipes like Skordalia Vegetable Noodle Soup Palak Shorba Tomato Egg Drop Soup

Mushroom Dhania Shorba - SK Khazana

Mushroom Dhania Shorba - SK Khazana Recipe Card


Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Mushroom Dhania Shorba - SK Khazana Recipe

  • Button mushrooms thinley sliced 10-12

  • Fresh coriander stems 12-15

  • Fresh coriander leaves chopped 2 tablespoons

  • Coriander powder 1 teaspoon

  • Oil 1 teaspoon

  • Onion large

  • Salt to taste

  • Ginger finely chopped 2 tablespoons

  • Garlic finely chopped 2 tablespoons

  • Crushed black peppercorns to taste

  • Lemon juice 4 tablespoons

  • Fresh coriander sprigs for garnish

  • Croutons to serve


Step 1

Heat oil in a deep non-stick pan, add onion and mix well. Add a pinch of salt, mix and saute till onion softens. Add ginger and garlic and sauté for 1-2 minutes or till the raw smells disappear.

Step 2

Add mushrooms and mix well. Add a pinch of salt, mix and saute for 2 minutes or till mushrooms soften. Add coriander stalks, mix and sauté till they soften.

Step 3

Add 1¾ cups water and mix well. Add crushed black peppercorns and 1 tbsp coriander leaves and mix well. Add ¼ cup water and mix.

Step 4

Add Coriander Powder and mix well. Cover and cook for 15 minutes.

Step 5

Switch the heat off and blend the mixture with an electric hand blender till well blended.

Step 6

Place the pan back on heat, add 1 cup water, mix and let the mixture come to a boil. Cook for 5 minutes.

Step 7

Transfer into a serving bowl, garnish with coriander sprig and serve hot with croutons.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.