Mushroom Almond Soup

When I made the broccoli soup yesterday, I kinda blanched way too many almonds and I knew if I didn’t use them at the earliest, in will forget and it will be discovered years later by my grandchildren. So I figured I could do another almond based soup and promptly tick that box. That’s when I realized that so many veggies blend well with almonds – carrots, mushroom, corn, etc. So we can safely predict few more almond soups!

So here goes –

Serves 2

Recipe adapted from here

WHAT WE NEED

Almonds          10

Olive oil            1 tbsp

Onion, large     1

Mushroom        200 gms

Milk                     2 cups

Salt & pepper 

WHAT TO DO

  • Blanch the almonds, peel, chop and set aside
  • Chop the onion and mushrooms
  • Heat oil and add the onions to it
  • Saute for a minute and then add the mushrooms and saute for 2-3 minutes
  • Set aside few almond slivers for garnish and add the remaining almonds 
  • Saute for another 2 minutes and add salt and pepper. Mix well
  • Remove from heat and cool
  • Transfer the mushroom mixture to a blender and blend with 1/2 cup of milk till smooth
  • Transfer them back to the pan, add the remaining milk and mix well
  • Bring to a boil and turn off the heat
  • Garnish with almonds
  • Enjoy it hot!

This is my post for the September Mega Marathon under the theme – Soups. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68