Chef Sanjeev Kapoor shares warm and comforting mushroom and turmeric soup recipe: See step-by-step preparation
Ingredients for mushroom and turmeric soup 5-6 dried shiitake mushrooms, soaked for 40-45 minutes, drained and sliced 8-10 button mushrooms, sliced 15-20 white shimeji mushrooms 1½ inch fresh turmeric, sliced 3 tablespoons butter 8-10 garlic cloves 1 large onion, sliced Salt to taste Crushed black peppercorns to taste 1½ teaspoons dried mixed herbs 2 tablespoons fresh cream Lavash for serving Method of preparation Heat two tablespoons of butter in a shallow non-stick pan, add garlic and sauté till golden brown. Add onion, mix and sauté till translucent. Add turmeric, shiitake mushrooms and button mushrooms and toss well. Add salt, crushed black peppercorns and dried mixed herbs, toss well and cook for four to five minutes. Add two and a half cups of water and mix well. Once the mixture comes to a boil, lower the heat, cover and cook for six to eight minutes. Allow to cool slightly and transfer into a grinder jar. Add one cup of water and grind to a fine mixture. Heat a deep non-stick pan, add the ground mixture and …
