Ingredients:

• Mushroom, drained and washed under running water – 450 gms
• Medium onion, chopped – 1
• Vegetable stock – 900 ml
• Cornflour – 1 tbsp
• White pepper powder – 1/2 tsp
• Salt to taste
• Cream – 1/4 cup
• Butter – 2 tbsp

Method:

1. Puree the mushrooms in a mixer.
2. Reserve some sliced ones for garnish.
3. Melt butter in a pan.
4. Add chopped onions, saute till transparent.
5. Add pureed mushrooms. Cook for 10 mins.
6. Add stock. Simmer on low heat for 20 mins.
7. Mix cornflour with 1/2 cup of water.
8. Pour into the soup and cook for another 2 mins.
9. Mix cream just before serving.
10. Garnish with sliced mushrooms.