This delicious desi mushroom soup was inspired by a post of Monica Gupta , I used her technique of browning mushrooms , something I never do - I must add , the results were fabulous . Adapt to taste - but do add the ghee in the end !
200 Grams Mushrooms - Clean , cut not too small.
1 Onion - Cut small.
10 Garlic Cloves - Minced.
1 Sprig Curry Putta.
Dried Red Chilies ( Optional )
Freshly Ground Black Pepper .
4 Cups Stock - Or use cubes , which is what I did as I had no stock ready.
1/2 Teaspoon Jeera Powder.
1/2 Teaspoon Garam Masala.
2 Tablespoons oil
1 Teaspoon Ghee.
Heat oil , add crushed black pepper ,onions and garlic , when they begin to soften increase heat to maximum , toss in mushrooms , curry leaves and dried red chilies . Cook uncovered over high heat for 3-4 minutes to lightly brown onions and mushrooms.
Separate half the mushroom mixture and zap for 2-3 short spurts in the mixi - you don't want it pasty . Heat up stock , add all the mushrooms , bring to a rolling boil. Now add jeera powder and garam masala simmer covered for 2-3 minutes. Add the ghee and take off heat .Stir in some chopped dhania leaves .You have just made the most delicious desi mushroom soup to which you may add a twist of lemon juice or eat it as is !