Mushroom soup

Step 1

Chop a half of the mushroom, roast it in the butter with all-purpose flour and keep it aside.

In a pan or pressure cooker add 1 tbsp butter, half of the mushroom, chopped onion, potato, whole green chili, ginger and salt.

Pressure cook it for 5 whistles. Remove ginger and chili.
Allow it to cool and blend the pressure cooked mushroom, onion and potato to a fine paste.

In a pan add 1 tbsp butter, blended paste, pepper and allow it to come to a boil.

Mix 1 tsp corn starch in ¼ cup of water and add it to the boiling mixture.

Once it comes to desired consistency, turn off the flame.
While serving add the roasted mushrooms to the soup.