Feeling cold…?
Try this very low calorie Recipe for instant warmth and marvelous taste…
Mushroom Oregano Soup
Ingredients
-1 cup chopped mushrooms
-1 tsp cornflour
-1/4 cup low fat milk ,
-1/2 tsp dried oregano
-salt to taste
For The Paste
1 cup chopped mushrooms
1 cup low-fat milk
Method
For the paste
- Put the mushrooms and milk in a deep non-stick pan, mix well and cook on a high flame for 4 to 5 minutes, while stirring occasionally.
- Allow the mixture to cool completely. When cooled, blend in a mixer to a smooth paste. Keep aside.
How to proceed
Combine the cornflour and milk in a small bowl and mix well. Keep aside.
- Heat a deep non-stick pan, add the prepared smooth paste, mushrooms and 2 cups of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
- Add the cornflour-milk mixture, oregano and salt, mix well and cook on a medium flame for 7 minutes or till the mixture slightly thickens, while stirring occasionally.
- Serve hot.
Nutrient values per serving
Protein: 2.9 gm Energy: 32 cal
Carbohydrates: 4.9 gm
Invisible Fat: 0.2 gm
Fibre: 0.4 gm
Calcium: 95.5 mg
