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Basundi using Coconut Sugar

Homemade Basundi/Rich sweetened with Coconut sugar , flavoured with cardamom and nutmeg and garnished with dryfruits. INGREDIENTS: Organic Milk 2 cups Coconut Sugar 1 cup Cardamom powder 1-2 tsp Nutmeg a pinch Sliced almonds for garnishing  INSTRUCTION: 1.Boil organic milk for a good 45 minutes to make it thick and collect the cream . 2. Add coconut sugar, cardomom powder and nutmeg powder  3.Garnish with sliced almonds..Tastes delicious when chilled.

Mushroom and corn Soup

Creamy Mushroom and sweet corn soup are one of the easiest soups that you can is not only delicious but easy to make. It is so will want to make it again and again.

I never liked mushrooms since I did not eat this from childhood in India. But when we moved to the USA...Vegetarians like us have to keep up our vitamin d levels due to extreme winters..and mushroom is the only source of vitamin D in the produce aisle that is available to us along with the sunlight (very rare in winters). So occasionally we like to eat Organic Edible Mushrooms. Here I have used organic Cremini mushrooms in this recipe.

    Mushrooms and sweet corn are like a match made in heaven. They blend together very well. Also, the onion and garlic enhance the taste of this soup. This can be made with minimal ingredients that are all at home. This doesn't require any milk or whipping cream. So it's low in fat content. Perfect with toasted bread/garlic breadsticks. Lets dive into the recipe.

Cremini Mushrooms sliced 200 gms( 1tbsp for garnishing)
Sweet corn kernels1/2 cup (1tsp for garnish)
Sweet Onion medium chopped 1
Garlic cloves chopped 2-3
Butter 1tbsp (1tsp for sauteeing garnishes)
Black pepper powder according to your taste 
Real Salt as per taste
Italian dry herbs 1/2 tsp
Water 1 cup

1. In a pan, add 1tsp butter and 1tbsp sliced mushroom and saute till it turns golden brown. Keep aside.

2. In the same pan, add the remaining butter, chopped garlic, chopped onion and mushroom slices...saute for 2 to 3 minutes till they turn translucent.
3. Now add sweet corn and saute again for 1 minute.

4. Add Italian dried herbs powder, salt, and freshly ground black pepper along with water. Bring to a boil and let it boil for 2 to 3 minutes.

5. Once it starts boiling, Remove from heat and blend it smoothly with the help of a hand blender.

5. After blending, adjust the consistency of the soup by adding water if required. On low to medium flame boil the soup again for 5 minutes. Garnish with sauteed sliced mushrooms,sweet corn kernels, and cilantro and serve hot!!

I hope you would love to try making this delicious warm bowl of soup. If you do try...please tag your post with #archanasvegfoodchronicles on Instagram and tag me @archanasvegfoodchronicles.Do give me feedback in the comments section. Subscribe for amazing recipes.



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