Mushroom Soup

Course : Curry
Serves: 1
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1 medium potato
1 medium carrot
1/2 cup button mushrooms
4 medium ripe tomatoes
1 cup shredded cabbage
5 cups water
2 cloves garlic -- (to 3)
1/2 teaspoon grated ginger
1 tablespoon cinnamon -- (dalchini) powder
1/2 teaspoon black pepper -- (kailimirch) powder
1 teaspoon salt -- to taste
1 bunch fresh coriander leaves
10 medium almonds

Preparation / Directions:

1. Peel and wash potato and carrot and cut into small pieces. 2. Wash cut tomatoes and cabbage. 3. Add garlic and grated ginger. 4. Add 5-6 cups of water and a little salt. 5. Place on fire in a pressure cooker and cook for 10 minutes. Remove from fire. 6. When cool, put everything in the mixer to mash with egg-beater. 7. Sieve and add dalchini powder. Kalimirch powder and salt to taste. 8. Wash and cut mushrooms into small pieces. In a pan heat 1/2 tbsp. butter. Fry mushrooms until pinkish brown and add to the soup. 9. Add the remaining butter. Heat again. Decorate before serving with cut almonds and mushrooms.

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