Mushrooms clear soup

Mushroom clear soup:

Ingredients:

Mushroom : 100 gms thinly sliced

Potato : 1 medium boiled and chopped in small cubes (You can skip if you do not want it in your soup)

Cabbage: 50 gms roughly chopped, boiled

Vegetable stock: 1 ½ cup. (You can restore the water used to boil potato and cabbage)

Onion: 1 small finely chopped

Grated ginger: 1 Tbsp

Chopped Garlic: 1 Tsp

Salt, sugar and pepper as per your taste

Oil: 2 TO 4 Tbsp

Coriander leaves: Finely chopped 2 tbss.

Pinch of Masala powder and freshly roasted jeera powder.

Method:

In a pan add some 2 tbsp of oil and thinly sliced mushrooms with 1 pinch of salt and sauté on medium flame for 4 to 5 minutes or until mushrooms become tender just cooked.

Note: Do not close the lid. Mushrooms may ooze out excess water

Remove mushroom pan off the flame and set it aside.

In a sauce pan, add some oil and turn the gas to medium flame. Add Ginger and chopped garlic pods and sauté for 2 minutes.

Add onions and sauté until they become translucent.

Add boiled cabbage and potato and sauté until oil is coated nicely to the veggies.

Now add salt, pepper, sugar and sauté.

Add mushrooms and sauté. Let is cook in sauce pan with lid on low flame for 3 minutes.

Now add 1 ½ cup vegetable stock and boil in on medium flame for 5 minutes.

Take off the sauce pan and sprinkle some coriander leave and pinch of masala powder and jeera powder.