Indian Almond and Mushroom Soup

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1.75 cups - blanched, toasted almonds
  • 4 cups - vegetable stock
  • 2 small spring onions, chopped
  • Salt and pepper to taste
  • 2 tbsp - plain flour (maida)
  • 2.5 tbsp - butter, softened
  • 250g - thinly sliced mushrooms sauteed in 1.5 tbsp - butter until well browned
  • 1/4 cup - chopped celery
  • 1 cup - thick cream
  • 1 tsp - chopped chives

How to Make Indian Almond and Mushroom Soup

  • Blanch the almonds, peel and toast them on a dry shallow pan.
  • Grind the almonds to a paste. Keep aside.
  • In a deep saucepan, mix the almond paste with stock and chopped spring onion, add salt and pepper.
  • Cover and simmer for 18-20 mins.
  • Remove the soup from the fire.
  • Strain the soup to remove the onion and almond pieces.
  • While straining, press with the back of a spoon to extract all the flavour.
  • Return the strained soup back to the pan along with 1/2 cup of the strained almonds.
  • Blend the flour and butter together until smooth.
  • Heat the soup and bring it to a simmer.
  • Whisk the flour and butter mixture into the soup.
  • Bring the soup just to a boil, stirring continuously until the soup thickens slightly.
  • Add the sauteed mushrooms, celery and cream.
  • Stir and remove from fire. Check seasoning. Pour soup into individual bowls.
  • Garnish each serving with chopped chives.