If you’re searching for a nutritious, flavorful, and comforting dish to warm your evenings, look no further than this Mushroom Peas Soup. This quick recipe from our Sip Slurp Soups – Episode 3 combines the earthy flavors of mushrooms with the freshness of peas and the aromatic richness of garlic and spring onions.
What makes this soup unique is the use of rice water – the water drained after boiling rice. It’s a hidden gem of the kitchen, naturally thickening the soup while being loaded with nutrients.
Ingredients:
- 200g mushrooms – cleaned, peeled, and sliced
- ¼ cup green peas
- 1 tbsp butter (or oil)
- 1 tbsp finely chopped garlic
- ½ cup chopped whites of spring onions
- ½ cup chopped greens of spring onions
- 2½ cups water drained while cooking rice (or broth or water + cornflour mix)
- ½ tsp soy sauce
- Salt and pepper to taste
Method:
- Prep the Mushrooms: Clean thoroughly, peel, snip edges, and slice.
- Saute Aromatics: Heat butter in a heavy-bottomed kadai. Add garlic and spring onion whites. Sauté until fragrant.
- Add Veggies: Toss in mushrooms and peas. Season with salt and soy sauce. Let mushrooms release their juices.
- Add Liquid: Pour in rice water. Let it come to a rolling boil.
- Finish It Off: Add spring onion greens and pepper powder. Stir and serve hot in Soup bowls
Why You’ll Love This Soup:
- Nutrient-rich: Mushrooms are packed with antioxidants and peas offer a protein boost.
- Flavorful: Garlic and soy sauce build a bold, savory taste.
- Simple & Customizable: Use broth, rice flour mix, or cornflour for your preferred texture.
- Comfort in a Bowl: Ideal for rainy days, chilly nights, or when you just want something warm and delicious.
Whether you’re preparing a light dinner or a starter for a full-course meal, this soup fits the bill. Serve it with toasted garlic bread or enjoy it as is.
Don’t forget to watch the full video on our YouTube channel Mellowbites to see how it’s made step by step!