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

Before you jump to Cream of Mushroom Soup With Spinach-Methi Egg Sandwich recipe, you may want to read this short interesting healthy tips about Here Are Some Simple Explanations Why Eating Apples Is Good.

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Additionally, you will be able to possess a more healthy heart by eating apples. I am certain you know that apples contain fiber, and that, and some of the other components of apples can promote heart health. These ingredients will also help to lower your cholesterol, which is also beneficial to promoting heart health. The actual skin of the apple is where most of the healthy vitamins and minerals can be found in an apple. And your best choice is to come across a local farm that grows just organic apples and be sure you eat the skin as well so you can get the most advantages of the apple.

I hope I have revealed some good information that defined why apples are so good. Something you should recognize is that we only discussed a portion of the benefits of eating apples. It is possible to find many more benefits with regard to your health when it comes to apples. I hope that the next time you go to the food store you find yourself getting plenty of apples. You will find that your overall health could tremendously be benefited by eating apples.

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 make cream of mushroom soup with spinach-methi egg sandwich you need 29 ingredients and 11 steps. Here is how you do it.

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

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