Corn Mushroom Soup

This is a healthy soup to celebrate in Winter days! It is very simple, easy, quick recipe and delicious in taste.

Ingredients:

• 2 cups Corn 
• 1 cup Mushroom
• 2 tablespoons cornflour
• ½ teaspoon Ajinomoto powder (optional)(Japanese food seasoning - available in Indian store)
• 2 tablespoons butter (for diet conscious people you can skip this)
• 2 tablespoons cheese 

To be ground into a paste

• 1" ginger piece
• 2 garlic flakes
• 1 green chilies 

Method:
1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder and cook in a  pressure cooker until done. (if you are using the Corn tin then instead of pressure cooker you can cook them in microwave for 8 mins
2. Add the mushrooms, butter and cheese and boil for a few more minutes.

Serving:

Serve hot with Chilies in vinegar and chili sauce

Note: You can use vegetables if you don't like the mushrooms. Vegetables like cauliflower, carrots, cabbage, onions and  french beans and its stock)