How to make Mushroom And Ginger Soup With Crispy Rice -
Ginger flavoured mushroom soup served with crispy fried rice
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Button Mushrooms (बटन मशरूम), Vegetable Stock (वेजिटेबल स्टॉक)
Cuisine : Fusion
Course : Soups
For more recipes related to Mushroom And Ginger Soup With Crispy Rice 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 Makai Aur Sabz Ka Shorba Paushtik Mushroom Soup French Onion Soup Paushtik Tomato Soup
Mushroom And Ginger Soup With Crispy Rice 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 : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mushroom And Ginger Soup With Crispy Rice Recipe
Button Mushrooms thickly sliced 25
Vegetable Stock finely chopped 1 1/2 inch piece
Cooked rice 1/4 cup
Oil 1 tbsp + for deep-frying
Bean sprouts 1 cup
Vegetable stock 6 cups
Soy sauce 2 tablespoon
Salt to taste
Black pepper powder to taste
Sugar 1 teaspoon
Cornflour/ corn starch 2 tablespoons
Vinegar 2 tablespoons
Spring onion greens chopped 2-3 stalks
Method
Step 1
Heat sufficient oil in a kadai and deep fry the cooked rice till crisp. Drain on absorbent paper and set aside. Heat one tablespoon oil in a non stick pan. Add ginger and sauté for a minute.
Step 2
Add mushrooms and toss on high heat for three to four minutes. Add bean sprouts and toss. Add five and half cups vegetable stock and allow to boil.
Step 3
Add soy sauce, salt, black pepper powder and mix well. Dissolve cornflour in the remaining vegetable stock and add this to the soup.
Step 4
Once the soup thickens, add vinegar and cook for one minute. Serve piping hot garnished with spring onion greens and crisp fried rice.
Nutrition Info
Calories : 903 Kcal
Carbohydrates : 67.6 gm
Protein : 20.4 gm
Fat : 59.1 gm
Other : Niacin- 2.5mg
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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 www.sanjeevkapoor.com 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.
