Ingredients:

• 6 to 8 – Mushroom dumplings
• 2 cups – vegetable stock
• 1/2 cup – creamed Corn
• 1 tbsp – crushed boiled Corn
• 1 tbsp – chopped Carrots
• 1 tbsp – chopped Cabbage
• 1 tsp – chopped Spring onion greens
• salt to taste
• 1/4 tsp – black pepper powder
• 1 tsp – oil
• 1 tbsp – Corn flour slurry

Method:

1. Heat oil, add all the vegetables together and saute it for a while.
2. Make sure they retain crunchiness.
3. Keep this aside.
4. Add vegetable stock, creamed corn along with spices and stir it well.
5. Make slurry by mixing corn flour into little amount of water.
6. Once the soup reaches boiling point, add a slurry, keep stirring till it thickens slightly.
7. Add the sauteed vegetables and simmer it covered for around 5-6 minutes.
8. Garnish with spring onion greens before serving.

Recipe courtesy of Shruthi