Wednesday, January 14, 2015

Stuffed mushroom soup


6-7 Big mushrooms
One median sized carrot
One medium sized onion
One egg
One tbsp.  (more or less) tomato ketchup
Half cup or less shredded cheddar cheese
One tsp. soy sauce
One tsp.dark soy sauce(Actually I used oyster sauce, but who are vegetarian, they will use dark soy sauce. There is no such taste difference between using oyster sauce and dark soy sauce)
One tsp. chili sauce
One tsp. tomato ketch up
One tsp. sugar
Salt to taste
One tbsp. oil (I used olive oil)


Wash the Mushroom, and discard the stems. Drizzle a little salt in the mushrooms.Take deep small bowl or a measuring mug whisk the egg with little salt. Pour 2 tsp of the egg on the cavities of each mushroom. Pour few drops of tomato ketchup on the egg, and sprinkle cheese on the. Heat the oven at 350 F. Bake mushrooms for 20-25 minutes. Meanwhile thinly slice the carrot. Cut the onion into cubes. Heat oil in a deep saucepan. Add the vegetables, and sauté. In a small bowl mix all the sauce along with sugar. Pour the sauce mixture over the vegetables. Mix well. Add 4-5 cups of water. Bring into boil. Take out the mushroom from oven and keep aside. Add salt in the soup. When all the vegetables become tender, add the mushrooms. Boil the soup unto desired consistency. Serve hot.

Submitted to “Lets cook/ create hot beverages”, hosted by

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