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

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We hope you got benefit from reading it, now let’s go back to cream of mushroom soup with spinach-methi egg sandwich recipe. To cook cream of mushroom soup with spinach-methi egg sandwich you only need 29 ingredients and 11 steps. Here is how you cook it.

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

Full flavoured with garlic, onions and herbs subtle enough to shine through and compliment the natural flavour of mushrooms without overpowering it. Season with salt and pepper, then remove them from the pot and set them aside. In a large saucepan over medium-high heat, combine spinach, mushroom soup and butter. Season with garlic salt to taste. Tex-Mex Soup with Tortillas + Anna's.

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