Mushroom and Pecan Soup #WellnessWednesdays ProV #MilletKhazana Sanjeev Kapoor Khazana

MUSHROOM AND PECAN SOUP

Ingredients

12-15 button mushrooms, cut into quarters
10-15 ProV Premium Pecan Nuts
Chopped ProV Premium Pecan Nuts for garnish
2 tbsps olive oil
6-8 garlic cloves
1 small onion, cut into quarters and layers separated
2 inch celery stick, roughly chopped
Salt to taste
Black pepper powder to taste
2-3 fresh thyme sprigs
cup milk
Extra virgin olive oil for drizzling
Red chilli flakes for garnish
Micro greens for garnish
Toasted multigrain bread slices to serve

Method

1. Heat olive oil in a deep non-stick pan. Add garlic, onion, celery, and saut till translucent.
2. Add mushrooms and saut for 1-2 minutes. Add ProV Premium Pecan Nuts, salt, and black pepper powder and mix well. Add 4 cups water, mix and cook for 1-2 minutes.
3. Pluck the leaves of thyme and add into the mixture. Mix, cover and cook for 10-12 minutes.
4. Switch the heat off and blend the mixture till smooth using an electric hand blender. Switch the heat back on, add milk, mix and cook for 1-2 minutes.
5. Transfer the soup into a serving bowl, drizzle olive oil, garnish with red chilli flakes, chopped ProV Premium Pecan Nuts, micro greens and serve hot with toasted multigrain slice.

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