Mushroom soup with green chilli and garlic

Name: Mushroom soup with green chilli and garlic
Yield: Serves 4
Cuisine: India
Ingredients: 900 ml/1½ pints/3¾ cups fresh vegetable stock or 2 vegetable stock (bouillon) cubes; 4 large garlic cloves, crushed to a pulp or grated; 2.5 cm/1 in piece of fresh root ginger, finely grated; hot crusty rolls, to serve; 15 ml/1 tbsp fresh coriander (cilantro) leaves, chopped; 250 g/9 oz button (white) mushrooms, sliced; 1 fresh green chilli, finely chopped (deseeded if preferred); 250 g/9 oz potatoes, cubed

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This recipe, Khumb Ka Shorba, is from the strikingly beautiful district of Arunachal Pradesh in the foothills of the Himalayas. It is ideal on a cold winter’s night and, when made to perfection, you can taste and savour each ingredient. A good stock is essential, so it is worth paying a little extra or making your own.

Ingredients

900 ml/1½ pints/3¾ cups fresh vegetable stock or 2

Asia
India
Arunachal Pradesh
Winter
Vegan
Gluten-free
Soup

Method

Put the stock in a pan. If using stock cubes, put them in a heatproof jug and dissolve them in 900 ml/1 ½ pints/3 ¾