Cream of Mushroom Soup With Spinach-Methi Egg Sandwich
Cream of Mushroom Soup With Spinach-Methi Egg Sandwich

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, cream of mushroom soup with spinach-methi egg sandwich. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Cream of Mushroom Soup With Spinach-Methi Egg Sandwich is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Cream of Mushroom Soup With Spinach-Methi Egg Sandwich is something that I have loved my entire life.

This soup starts with a chicken stock, is made savory with dried herbs, garlic, leeks, and mushrooms, and then finished with a few shredded spinach leaves and grated View image. Mushroom Spinach Soup. this link is to an external site that may or may not meet accessibility guidelines. Add Cream of Mushroom soup and Chicken Broth. If I don't have mushroom soup in my cupboard, I happily use cream and homemade chicken stock (which I keep in the freezer).

To get started with this recipe, we have to prepare a few components. You can have cream of mushroom soup with spinach-methi egg sandwich using 29 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Cream of Mushroom Soup With Spinach-Methi Egg Sandwich:
  1. Get 200-250 grams button mushrooms
  2. Make ready 1/3 cup finely chopped onions or one small to medium-sized onion, finely chopped
  3. Prepare 1/2 teaspoon finely chopped garlic
  4. Take 1 tejpatta (indian bay leaf)
  5. Take 1-2 pinches ground nutmeg powder or grated nutmeg
  6. Make ready 1 cup water
  7. Prepare 1 cup milk whole or full fat - at room temperature
  8. Take 6 tablespoons cream
  9. Take 1 tablespoon whole wheat flour (atta) or all purpose flour
  10. Prepare 2 tablespoons butter
  11. Take 1-2 teaspoons chopped parsley or coriander leaves (dhania patta)
  12. Take As required freshly crushed black pepper
  13. Take As required salt
  14. Make ready 1 teaspoon finely chopped parsley or coriander leaves
  15. Take For Sandwiches..For filling:
  16. Prepare 1 tablespoon Butter
  17. Prepare 1 large clove Garlic chopped finely
  18. Get 1/2 cup Sweet corn kernels or bhutte ke dane boiled
  19. Prepare 1/2 cup Spinach,
  20. Take 1/2 Cup Methi rinsed well and chopped
  21. Get 2 teaspoons All purpose flour
  22. Prepare 1/2 cup Milk Cold/chilled
  23. Take 2 Eggs boiled
  24. Make ready 2-3 tablespoons Cheese
  25. Make ready To taste Salt
  26. Take 1/2 teaspoon Black peppercorns Freshly crushed, to taste
  27. Make ready 1/4 teaspoon Red chilli flakes
  28. Take 4 slices Bread
  29. Prepare As needed Butter or butter spread,

If you think that making it at home is difficult, this boiled egg sandwich. Healthy vegetarian dinner option when paired with a sandwich Toppings are totally optional, but make it look pretty. A few green leaves, a swirl of cream (vegans can use coconut cream) and some seeds make. These healthy breakfast egg muffins with spinach and mushrooms are the perfect low-carb make-ahead breakfast recipe!

Steps to make Cream of Mushroom Soup With Spinach-Methi Egg Sandwich:
  1. Melt the butter in a heavy saucepan. - add the bay leaf and saute till fragrant for about 2 to 3 seconds. - add the finely chopped onions and garlic. - saute till the onions soften and become translucent.
  2. Add the flour and saute for 3 to 4 minutes stirring often on a low to medium-low flame. the raw aroma of flour should go away. Add the sliced or chopped mushrooms and saute till the mushrooms start to release water. - saute till all the water dries up and the mushrooms become a light golden, - then add freshly crushed black pepper and mix well.
  3. Add water first followed by milk. - stir well and season with salt. - on a low to medium-low flame let the soup come to gentle simmer first. - the mushroom soup would also begin to thicken. stir at intervals. - simmer for about 4 to 5 minutes till the soup thickens more.
  4. Cool it and blend,then add the cream and chopped parsley. - simmer mushroom soup or 1 to 2 minutes more stirring often. - lastly, sprinkle ground nutmeg powder and stir. Switch off the flame and pour the soup in individual serving bowls.
  5. For filling of sandwiches…..Boil the corn in pressure cooker. Once cool to touch, separate the kernels. Or use canned corn kernels, do drain the liquid well. - Also chop the garlic and spinach. Prepare rest of the ingredients for making filling.
  6. Heat the butter in a pan on medium heat. - Once it is melted, add chopped garlic. Saute for a minute. - Then add boiled corn kernels. Stir well and cook for 2 minutes. - Then add chopped spinach,methi leaves. Mix and cook for couple of minutes, leaves will get wilted very soon. - Then sprinkle all purpose flour. Cook with stirring constantly for 1-2 minutes.
  7. Now add chilled milk. so you won’t get any lumps of flour. - Let the milk come to a boil and simmer till it gets thick. Do stir occasionally. - The mixture should be really thick like paste, not runny - Once it gets thick, add salt, pepper and red chilli flakes. Mix well.
  8. Mix in grated cheese and mashed boiled eggs. - turn off the stove. - Remove the mixture to a bowl, so it gets cool faster.
  9. Take sandwich bread slices. - Spread the creamy mixture on one slice. - Cover it with another slice of bread. Do same with next sandwich. - Heat the grill pan on medium heat. You can use grill plate in you sandwich machine or grill machine. Alternately you can make on non stick pan (now low heat to get crispy bread) or sandwich toaster.
  10. Apply little butter spread on the top of the bread slice. - Once the pan is hot, put the buttered side down. while cooking slightly press with spatula. - While the bottom side is cooking, apply butter on this side of the slice as well. - Flip it very carefully and grill the other side as well. - Remove it to a plate and slice it using sharp knife.
  11. Serve the cream of mushroom soup steaming hot garnished with parsley or coriander with sandwich.

A few green leaves, a swirl of cream (vegans can use coconut cream) and some seeds make. These healthy breakfast egg muffins with spinach and mushrooms are the perfect low-carb make-ahead breakfast recipe! I'm all for cute little foods that are easy to make, and these low-carb breakfast egg muffins definitely fit the bill. They're like little omelettes or frittatas that you bake in your. Cream of mushroom soup With step by step photos and video.

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