Ingredients:
Veg.Stock - 4 cups.
Mushrooms - 1 cup.
Cornflour - 1 tsp.
Fresh cream - 1 Tbsp.
Parsley - 1/2 cup.
Pepper and salt - To taste.
Method:
Boil stock add the finely chopped mushrooms, finely cut parsley, pepper and salt.
After letting it boil for around 30 minutes on slow fire, add 1 tsp of cornflour dissolved in 1 tbsp of water to thicken the soup a little.
Strain and serve with a tsp of fresh cream on top.
Mushrooms are low in calories, fat and cholesterol and very low in sodium. They are a good sources of three essential B- Vitamins. So start your meal with mushroom soup to get it's full benefits.
