Mushroom and Vermicelli Soup
by Tarla Dalal
5/5 stars 100% LIKED IT
1 REVIEW
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You might have tried making everything from Pulaos to kheer with vermicelli, but ever thought of making a soup with it?
Being thinner than Noodles , rice vermicelli gives a unique texture to this fabulous, Oriental style soup, which has a generous dose of sautéed mushrooms teamed up with ginger, spring onions and other flavour and texture enhancers.
Note that you do not have to cook the vermicelli separately; it will cook perfectly along with the other ingredients when the Mushroom and Vermicelli Soup is put to boil.
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Accompaniments
Nutrient values per serving
Energy | 52 cal |
Protein | 1 g |
Carbohydrates | 6.3 g |
Fiber | 1.1 g |
Fat | 2.6 g |
Cholesterol | 0 mg |
Vitamin A | 223 mcg |
Vitamin B1 | 0 mg |
Vitamin B2 | 0.1 mg |
Vitamin B3 | 0.6 mg |
Vitamin C | 18.5 mg |
Folic Acid | 6.9 mcg |
Calcium | 30.8 mg |
Iron | 0.8 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 4.6 mg |
Potassium | 70.6 mg |
Zinc | 0.2 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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