Monsoon asked for some hot hot soup and here I am, a soup lover, serving you this fabulous minced pork soup with mushroom and baby corn. To punch some extra flavour, ai have poured a pack of knorr soup onto it, but that is completely optional. You may also replace minced pork with minced chicken.
Serve it hot with crispy toast or some garlic bread and it will make a meal.
Ingredients for Pork soup with mushroom and baby corn:
- Minced pork – 200 gms
- Baby corn – 1 cup, chopped
- Button mushrooms – 1 cup, sliced
- Green peas – a handful
- Chopped capsicum – 1
- Eggs 2, beaten with a pinch of salt
- Onion – 1, chopped fine
- Garlic paste – a tbsp
- Knorr soup sache-1, ( optional)
- White oil – 1 tbsp
How to make Pork soup with mushroom and baby corn:
Heat oil in a pan. When it is hot, add the garlic paste and fry till fragrant.
Add chopped onion and fry till it becomes translucent.
Next add the minced pork. Fry on high heat.
Add the chopped baby corn with a pinch of salt. Fry for 2 minutes.
Then add sliced mushroom and saute over high heat till t turns brown.
Add the green peas and after 30 seconds, add 3 cups of water. Let it boil.
Once the mince and the vegetables are cooked but still firm, add the chopped capsicum followed by the soup sache mixed in one cup of water.
Let it boil for 3 more minutes.
Then add the beaten eggs drop by drop and mix with the soup.
Serve hot with garlic bread.