Mushroom Soup

Mushroom is a low-calorie food that is loaded with nutritional benefits. They’re rich in antioxidants, such as ergothioneine and selenium, which are both anti-inflammatory compounds. They are a good source of Vitamin D, which is important for building strong bones, reducing inflammation, and improving immune function. Mushrooms contain even more vitamin D when exposed to ultraviolet light. The phytochemicals – or naturally occurring plant chemicals in mushrooms display anti-cancer and anti-aging properties.

Ingredients: 

• Mushrooms (chopped) – 1 Cup
• Onion – 1 Small
• Wheat flour – 2 Teaspoon
• Milk – 1 ½ cup
• Butter – 2 Teaspoon
• Salt to taste
• Pepper – 1 Teaspoon

Method:

1. Combine milk and 2 cups of water in a deep pan and bring it to a boil. Keep aside.
2. Heat butter in another deep pan, and add onions and sauté for 1 min on a medium flame.
3. Add mushrooms and sauté for 2-3 minutes and then add wheat flour to it. Mix well.
4. Add milk gradually and cook on a medium flame for 2-3 minutes until no lumps remain while stirring continuously.
5. Add salt, and pepper and boil the soup.
6. Serve hot.

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