Puréed Mushroom Soup with Yogurt: The Best Puréed Mushroom Soup with Yogurt Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Puréed Mushroom Soup with Yogurt

Serves: 4

(Khumbi Soop)
Category: Yogurt Soups
Makes 4 to 6 servings
An unusual Indian twist to mushroom soup, this creamy chilled concoction, which requires little cooking, goes well with hot buttered bread.

Print this Recipe

   1 teaspoon dry-roasted and coarsely ground cumin seeds
   1/2 teaspoon dry-roasted and coarsely ground black peppercorns
    __Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
   2 tablespoons vegetable oil
   3 to 4 medium leeks, white parts only, rinsed and finely chopped
   1 to 3 fresh green chili peppers, such as serrano, minced with seeds
   1 pound white or brown mushrooms, quartered
   1 clove fresh garlic (large), minced
   2 cups nonfat plain yogurt, whisked until smooth
   1 cup lowfat milk
   1 to 2 tablespoons fresh lemon juice
   1 teaspoon salt, or to taste
   3 to 4 scallion, green parts only, minced

Get 150 more recipes like this for ONLY $1

Puréed Mushroom Soup with Yogurt is from the Cook'n in India collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

1. Prepare the cumin seeds and peppercorns. Then heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the leeks and green chili peppers, stirring, until golden, about 5 minutes. Add the mushrooms and garlic, and cook, stirring, until golden, about 7 minutes. (The mushrooms will first release their juices and then dry out.) Let cool, transfer to a food processor or a blender, and process until smooth.

2. Place the yogurt in a large serving bowl and mix in the milk, mushrooms, lemon juice, the prepared cumin and black pepper, and the salt. Store, covered, in the refrigerator at least 2 hours or until ready to serve. Garnish with scallion greens and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us