Appetizers / Soups / Salads

Spicy Mushroom And Baby Corn soup is for Soup.

Spicy Mushroom And Baby Corn soup takes 10 minutes to prepare.

Spicy Mushroom And Baby Corn soup takes 20 minutes to cook.

Spicy Mushroom And Baby Corn soup makes 8 servings.

The ingredients for Spicy Mushroom And Baby Corn soup are:

250 gms mushrooms
75 gms baby corns
1-2 spring onions
3 tbsp onions- chopped
1 tbsp celery leaves- finely chopped
1 tbsp chilli powder or dried red chillies
2 tbsp cottage cheese (low far) cut into small cubes
6-8 Spinach leaves
1 tbsp oil
1 tbsp garlic paste
1 tbsp vinegar
2 medium tomatoes
Salt to taste

Here is how you make Spicy Mushroom And Baby Corn soup:

Heat oil & put the garlic (paste), ground chilli powder, celery, chopped onion, spring onions & stir fry for a minute. Add the chopped tomatoes & fry till soft. Add the sliced baby corn & mushroom & sauté for 2 mins. Add 2 ½ cups of water or vegetable stock add salt to taste. Add the cottage cheese and bring to a boil. When boiling add the spinach leaves (finely chopped). Mix corn flour in water & add to the soup stir till thick. Turn off the flame & add vinegar.Makes 6 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user SIMPLYCHRYS.

The nutritional information for Spicy Mushroom And Baby Corn soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 58.1

• Total Fat: 2.5 g
• Cholesterol: 1.1 mg
• Sodium: 96.6 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 2.2 g
• Protein: 4.4 g

Spicy Mushroom And Baby Corn soup is Indian cuisine.

The dietary needs meet for Spicy Mushroom And Baby Corn soup is Vegetarian