Thursday, Dec 20 2007

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Mushroom Soup

By Sheryl D'souza

Ingredients

2 cups button mushrooms
3 cups chicken stock
2 sprig spring onions, chopped finely
1/2" ginger, chopped finely
1/2 tsp black pepper
Salt as per taste

Method:

1. Clean the mushrooms and cut into slices
2. Heat a pan and put the chicken stock
3. Once it boils, slow the flame and simmer for 15 minutes
4. Add mushrooms, onions, ginger, salt and pepper
5. Let it boil for another 10 minutes on slow flame
6. Serve hot

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