CREAM OF MUSHROOM SOUP

100gms. fresh mushrooms sliced
25gms. spring onions grated
1/2tsp. ginger paste
1/2tsp. garlic paste
2tsp.cornflour mixed in 1/2 cup water
2tbsp. fresh cream
1tsp. butter
 3 cups water

1. Heat butter & saute onions,ginger & garlic paste.
 2. Add mushrooms & continue stirring for 1mt.
3.Add water & let it boil for 2-3mts.
4. Now add cornflour paste & stir till soup is thick.
5. Add salt, pepper along with cream.Bring one boil .
6. Serve hot.






                                    LEMON CORIANDER SOUP (makes 6 bowls )

6 1/2 cups lemon coriander stock
1tsp. salt
1tsp. ajinomoto ( avoid if making for pregnents & kids)
2 small beans ( cut in flakes )
2 big mushrooms ( strips )
1/2 carrot (-do- )
1 small floret cauliflower (-do- )
2 leaves cabbage (finely chopped )
2 palak leaves (-do-)
1tbsp. onions chopped
1/2 flake garlic chopped
2/3 cup green corriander (finely chopped )
1/3tsp.white pepper pwd. / 2 green chillies chopped
4tsp. cornflour mixed in 1/2 cup water
4tsp. fresh lime juice
1tsp. sugar / 2tsp. honey
1 carrot grated for garnishing


                              LEMON      CORRIANDER     STOCK


7cups water
few corriander stems without leaves
4-5 pepper corns
1/2 lemon peel
1/4tsp. salt
1/4tsp. sugar


Boil all ingredients for 4mts. and sieve. Stock is ready.




Method of Soup:
1.Boil prepared stock & salt.
2.When starts boiling, add all the vegies & half of the corriander. Boil for 2mts. on high flame.
3.Add ajino. & white pepper and boil for 1mt. more.
4.Add cornflour paste & keep stirring.
5.When starts boiling, add lemon juice & sugar.
6.Cook for 2-3 mts. on slow flame.
7.Add rest of the corriander & give one boil.
8.Serve garnished with grated carrots.