Ingredients

• 2 cups - onion, chopped
• 2 tbsp - garlic paste
• 1 tbsp - black pepper, crushed
• 1/2 cup - parsley, chopped
• 4 to 5 cups - mushrooms, sliced
• 1/2 cup - carrot, diced
• 1/4 cup - turnip, diced
• 1/4 cup - sweet corn
• 2 cups - cream
• 4 tbsp - vegetable oil
• 1 tbsp - butter
• Little - parmesan cheese, grated (optional)

How to Make Indian Mushroom soup

• In a heavy bottomed pan, heat oil and fry the onion until light brown.
• Add the garlic paste and fry for another 2 mins.
• Add the carrots, turnip and fry for another 5 mins.
• Add salt to taste, a litre of water and cook for 10 mins on high heat.
• Add the mushrooms, sweet corn, crushed pepper and cook for a further 5 mins.
• Add the butter, cream and simmer the soup on low heat for 2 mins.
• Turn off the heat and add the chopped parsley.
• Serve hot with bread rolls or garlic bread and garnish the soup with some grated parmesan.