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Minty Basil Mushroom Soup

#Dinner   #Italian  

Table of Content

While this soup tastes great on its on, it also goes very well with Wheat Gluten Bread and Garlic Bread

Tip

I have since tried variations by adding 2 chopped spring onion along with tomato and gochujang paste (1.5 tbsp) separately and together and all variations tasted delicious. It will, ofcourse, increase the carb content of the dish.

Image

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Minty Basil Mushroom Soup

  • Key Stats

    20 minutes (Prep Time - 5 minutes), 1, Type: 🥬, Category: Italian, Net Carbs per serving: 11.32 , Total Net Carbs: 11.32

  • Ingredients

    1. Brown Chestnut Mushrooms: 250 gms
2. Vine Tomatoes: 90 gms(4-5 small)
3. Garlic: 1 clove
4. Water: 2 cups
5. Salted Butter: 40 gms
6. Salt: to taste 
7. Freshly Ground Black Pepper: to taste 
8. Coconut Cream: 60 ml
9. Fresh Basil Leaves: 30 gms
10. Fresh Mint Leaves: 30 gms
11. Italian Seasoning: to taste

  • Cookwares

    1. Hob
    2. Knife
    3. Lid
    4. Pan
    5. Spatula

  • Steps

    • Wash brown chestnut mushrooms (250 gms) and vine tomatoes (90 gms(4-5 small)) and place in a pan.
    • Peel garlic (1 clove) and chop finely with knife before adding to the pan.
    • Now add water (2 cups) and bring it to boil.
    • Once water is boiling hot, add salted butter (40 gms), salt (to taste), freshly ground black pepper (to taste).
    • Once butter has melted in water, add coconut cream (60 ml), fresh basil leaves (30 gms), fresh mint leaves (30 gms) and italian seasoning (to taste).
    • Reduce the temperature of the hob to medium heat.
    • Mix it all well with a spatula and cover the pan with lid.
    • Let it stew for 10-15 minutes.
    • Mix it well and serve hot.

  • Process

    WASH BROWN CHESTNUT MUSHROOMS (250 GMS) AND VINETOMATOES (90 GMS(4-5 SMALL)) AND PLACE IN A PAN.PEEL GARLIC (1 CLOVE) AND CHOP FINELY WITH KNIFEBEFORE ADDING TO THE PAN.NOW ADD WATER (2 CUPS) AND BRING IT TO BOIL.ONCE WATER IS BOILING HOT, ADD SALTED BUTTER (40GMS), SALT (TO TASTE), FRESHLY GROUND BLACK PEPPER(TO TASTE).ONCE BUTTER HAS MELTED IN WATER, ADD COCONUT CREAM(60 ML), FRESH BASIL LEAVES (30 GMS), FRESH MINTLEAVES (30 GMS) AND ITALIAN SEASONING (TO TASTE).REDUCE THE TEMPERATURE OF THE HOB TO MEDIUM HEAT.MIX IT ALL WELL WITH A SPATULA AND COVER THE PANWITH LID.LET IT STEW FOR 10-15 MINUTES.MIX IT WELL AND SERVE HOT.

Nutritional Info

Calculated Net Carb Info (Total Net Carbs for entire dish: 11.32)
Ingredient Amount Recipe Unit Conversion Factor Amount used in Recipe(gms) Net_carb/100gms Source Calculated Net Carb in recipe
Brown Chestnut Mushrooms 250 GMS 1.0 250.0 2.0 LABEL 5.0
Vine Tomatoes 90 GMS 1.0 90.0 2.5 LABEL 2.25
Garlic 1 CLOVE 3.0 3.0 16.3 UKDB 0.49
Water 2 CUPS 240.0 480.0 0.0 UKDB 0.0
Salted Butter 40 GMS 1.0 40.0 0.7 LABEL 0.28
Salt to taste 0.0 0.0 0.0 NCCDB 0.0
Freshly Ground Black Pepper to taste 0.0 0.0 2.5 LABEL 0.0
Coconut Cream 60 ML 1.0 60.0 3.0 LABEL 1.8
Fresh Basil Leaves 30 GMS 1.0 30.0 2.5 LABEL 0.75
Fresh Mint Leaves 30 GMS 1.0 30.0 2.5 LABEL 0.75
Italian Seasoning to taste 0.0 0.0 0.0 NCCDB 0.0
Grand Total - - - - - - 11.32
Recipe in Cooklang 
>> Serving Size: 1
>> Cooking Time: 20 minutes (Prep Time - 5 minutes)
>> Category: Italian
>> Type: Vegetarian
>> Image: recipe_007_minty_basil_mushroom_soup.jpeg
>> Image-Caption: Minty Basil Mushroom Soup
Wash @brown chestnut mushrooms{250%gms} and @vine tomatoes{90%gms(4-5 small)} and place in a #pan{}.
Peel @garlic{1%clove} and chop finely with #knife{} before adding to the #pan{}.
Now add @water{2%cups} and bring it to boil.
Once water is boiling hot, add @salted butter{40%gms}, @salt{to taste}, @freshly ground black pepper{to taste}.
Once butter has melted in water, add @coconut cream{60%ml}, @fresh basil leaves{30%gms}, @fresh mint leaves{30%gms} and @italian seasoning{to taste}.
Reduce the temperature of the #hob{} to medium heat. 
Mix it all well with a #spatula{} and cover the pan with #lid{}.
Let it stew for ~{10-15%minutes}.
Mix it well and serve hot.

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