Soya Mushroom Soup

Ingredients:

• Salt to taste
• 1/2 small capsicum finely chopped
• 2 tbsp corn flour
• 7-8 Garlic Cloves Peeled and finely chopped
• 1 tbsp butter
• 1 tsp oil
• 3 1/2 soup bowls full vegetable stock
• 4 Spring onions, white chopped separately, and greens separate
• 200 gms Mushrooms each cut into 4-6 pieces depending upon size of Mushroom
• 1 tsp mixed herbs
• 1 1/2 tbsp soya sauce diluted in a little water
• 1 tsp black pepper powder

Method:

1. Pour oil in a pan and add butter, let it melt. Drop in chopped garlic, stir and drop in spring onion white and add a pinch of Salt. Mix, saute for a minute or two and add mushrooms.
2. Mix well and add Salt and black pepper powder, mix. Saute for 2-3 mins so mushrooms are a little soft, but retain their crunch. Add mixed herbs, mix, then add these into the vegetable stock, then add soya sauce.
3. Let the soup come to a boil then add capsicum and 1/3rd of the spring onion greens. Add corn flour slurry.
4. Let the soup boil again. Stir continuously while boiling, lower flame and let the soup thicken, stirring Occasionally.
5. Once thickened to the desired consistency, turn off flame and Dish out in soup bowls. Serve hot.