Solanum Melongena soup by Chef Raghu


Solanum Melongena soup by Chef Raghu
(Grilled brinjal soup)

100gms Grilled Sliced aubergine
100gms Mushrooms
30gms Spring Onions
20gms Celery
300ml Chicken stock
50gm Sliced chestnuts
10ml Soya sauce
10gms Corn starch
10gms pepper powder
Salt to taste

Heat chicken stock in pan, add spring onions, celery water, chestnuts and mushrooms cook for 4 minutes add aubergine, salt, soya sauce to the soup. Dissolve starch in little water and stir into the mixture, cook for 2 minutes add salt & pepper, a spoon on sherry to enhance the taste. Serve hot

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