Mushroom soup

Ingredients:

8-9 pieces mushrooms, finely chopped
1 onion, finely chopped
5 tablespoons plain flour(maida)
2 cups milk
6 cups water
4 tablespoons butter
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2" piece garlic, chopped
1 tablespoon cornflour dissolved in 1/4 cup water

Garnishing:
Green leaves of spring onions, cut into very fine round slices

5

1. Heat 1/2 tablespoon butter. Add onions and ginger. Cook for 2 minutes on low flame, until onions turn transparent.

2. Add the milk and water. Boil. Keep on low flame for 2 minutes. Strain. Keep aside.

3. Saute mushrooms in 3 1/2 tablespoons butter for 2-3 minutes on low flame.

4. Reduce flame. Add the flour and stir fry for 1 minute on low flame.

5. Add milk and water. Boil. Add cornflour paste.

6. Add salt and pepper and cook for some time until the soup turns thick and creamy.

7. Serve hot, each cup garnished with 2-3 rings of spring onion tops or a coriander leaf.