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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 Heart Friendly Foods You Should Eat.

You already are aware that the body calls for the heart to be healthy. Of course, if your heart is in bad shape then the rest of you isn’t going to be healthy either. You already are aware that daily exercise and a healthy lifestyle are imperative in terms of the total health of your heart. Are you aware, however, that there are several foods that can help your heart be healthy? In the following paragraphs, you will find out which foods are great for your heart.

Beans, believe it or not, are very good for your heart health. The after effects of eating beans may not have a good smell, but they’re terrific for the inside of your body. This does not mean, however, that just consuming beans will make your heart be a great deal healthier or neutralize the effects of unhealthy foods you might be consuming. What this means is that substituting in edamame or red beans for the chicken on your fresh salad or eating a soy burger in place of the hamburger is what you need to do. Luckily, beans are very tasty and who knows…you might not even moss eating the real beef or chicken.

There are a whole lot of foods that you can include in your diet that will be good for your body. It’s true that every food discussed in this article can help your body in a variety of ways. They are particularly good, though, for making your heart healthy as it possibly can. Try introducing these healthy foods into your diet daily. Your heart will be grateful for it!

We hope you got insight from reading it, now let’s go back to cream of mushroom soup with spinach-methi egg sandwich recipe. You can have cream of mushroom soup with spinach-methi egg sandwich using 29 ingredients and 11 steps. Here is how you cook that.

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