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From the Expert
Mushroom Chili Cheese Soup
Chef Michael Swamy is a Food stylist, travel photographer and a writer. He is the author of “The East Indian Kitchen” which won the Gourmand Award for Best Indian Cookbook.
Ingredients
- 1 cup
- 3 cloves
- 2
- 1
- 4
- 1 tsp
- 1/4 tsp
- 1 cup
- 1/2 cup
- Garnish
- Garnish
Method of Preparation
- Take a pan and add a bit of olive oil. Allow the pan to heat up and then add into it the onions. Stir the onions until golden brown.
- Add into it the lemon grass stalk, 1 tsp chili flakes, ¼ tsp turmeric powder, mushrooms, corn kennels, 1 cup of shredded cheddar cheese.
- Cook at a low flame. Stir slowly.
- Add 2 cups of vegetable stalk and ¼ cup coconut milk.
- Don’t allow the soup to come to a boil or else the coconut milk may just split.
- Taste before adding salt.
- Garnish it with a little cream and green chilli.
- 15 minutes
- 15 minutes
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