Cream of mushroom soup is a popular soup. Here we are using almond paste along with a dash of cream in addition, which makes the soup filling and rich in taste. This creamy ‘Almond mushroom soup’ is perfect for a chilly winter evening.
Preparation time: 20 min
Cooking time: 20 min
- 100 g mushrooms chopped fine
- 1 tsp fresh cream
- 2 tsp corn flour (optional)
- Salt and pepper to taste
- ¼ cup almonds
- 1 tsp butter
Soak almonds in water for an hour. Peel and grind to a paste.
Heat butter in a pan. Fry mushrooms till soft. Add almond paste, salt and pepper powder. Add some water and cook till the flavor of almonds and mushrooms combine.
Now add cornstarch (corn flour mixed with some water) only if the soup is too thin and ½ tsp cream. Mix well and cook till the soup thickens.
Serve hot with a blob of cream on top.