Ingredients:
Button Mushrooms - 10 to 12 (clean,wash and dice it however u want)
Water - 5cups
Garlic(finely chopped) - 1pod
Ginger(Finely chopped) - a small piece
Onion(Finely chopped) - 1tablespoon
Spring Onion(Finely chopped) - 1tablespoon
Coriander Leaves(Finely chopped) - 2tablespoon
Vegetable stock cube - 1(dissolve in water)
Cumin/Jeera Powder - 1teaspoon
Corn Flour - 1teaspoon dissolved in 2teaspoons milk or water.
Ajinamoto - a pinch
Pepper for taste
Salt for taste.
Butter - 1tablespoon
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Preparation:
1.Heat butter in a sauce pan.Add garlic and ginger and saute for 1min.
2.Add onion and springonions.saute for 2mins.
3.Add mushrooms and saute for 5mins.
4.Add water and bring it to boil.close it with a lid and allow mushrooms to cook.
5.Once mushrooms are half done,add stock cube,required salt and stir it continuously for 2mins.
6.Now add cornflour which is dissolved in water and stir continously till it comes to soup consistency.
7.Finally add a pinch of Ajinamoto and pepper for taste.Garnish with Coriander leaves.
8.Serve either with masala papad,salad,corn flakes or soup stick
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