Easy Mushroom Soup

Start with cleaning the mushrooms with a cloth and the cut off the stalks.Dice the mushrooms in small pieces and heat 1 to 2 tbsp butter in a pan or wok.To the wok add following ingredients – chopped ginger, mushroom chunks, salt, black pepper and mix well.Now cover the pan with a lid and let in simmer on low flame for 3 to 4 minutes. Check later.The mushrooms will start releasing juice, so cook them for 2 more minutes without covering so that the moisture evaporates on its own. Cook until the mushrooms get tender.Now, leave ¼ portions of mushrooms in the pan and coarsely ground the rest in a mixture grinder.Mix the mushroom paste in the same pan and add 2 cups of water as well. Let it simmer.Meanwhile dissolve 2 to 3 tbsp cornflour in water until smooth and then add this batter to the soup.Let the soup simmer for 2 to 3 minutes and add 1 tbsp cream into it. Turn off the flame and mix 2 tsp lemon juice into it.Lip smacking creamy mushroom soup is ready, transfer it a bowl and garnish with some cream and green coriander sprigs. Serve steaming hot and relish eating.