 Preparation Time : 10  mins | Cooking Time : 20 Mins | Serves: 4
   White button Mushroom      7-8     Onion      1     Garlic      4 pods     Bay leaf  1    Ginger    a small piece     Butter   2 tsp     Salt  to taste     Pepper powder  to taste     Milk     1/2 cup     Fresh Cream  1 tblsp (optional)
Method:
- Wash the mushrooms nicely and cut them into slices. Roughly chop the onions and peel the skin of the garlic. In a non stick pan add butter and add in the bay leaf, garlic,ginger and onions.
- Saute till golden brown and add in the sliced mushrooms.
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- Add 1 and half cup of water to this and cook it till the mushrooms become tender.
- Once done, allow it to cool and keep the water aside and grind the discard the ginger and bay leaf.
- Grind the mushrooms, garlic, onions into a fine paste by adding milk while grinding. You can use raw milk too or use boiled and cooled milk too.
- Full cream milk makes the soup creamy. If you want can use low fat milk also
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- Add this back to the pan and add the water which we used to cook the mushrooms.
- Add more water reach the right consistency. Bring it to a boil . Do not boil for more time .Switch off the flame and add salt and pepper powder.
- I just garnished the soup with butter sauted mushroom and few spring onion sprigs.
- If adding fresh cream beat this nicely with the back of the spoon and add it in the last .
Notes:
- Do not boil the soup for a long, it may curdle.
- Since we are adding milk ,add salt and pepper in the last.
- Always use fresh mushrooms. Old mushrooms will change the colour of the soup too black
