Mushroom and Coriander Soup

My younger son is very fussy about food, especially about eating vegetables. So now and then, I make soups for him. I usually boil a piece of carrot, tomato or any other vegetable and then puree it. Sometimes, flavor it with garlic, ginger ..or just salt and pepper. My kids like the creamy mushroom soup, but I like this version. Don't go by the pictures, it looks very brown and dull in photographs, but it is really flavorful.

Ingredients:

• About 200 gms of mushrooms ( I used the button mushrooms, you can use a combination of different
  
  types of mushrooms too)
• 1 onion
• 4 cloves garlic
• 2-3 cups of water
• 1 cube of knorr vegetable stock cube ( You can omit this, or use fresh vegetable or chicken stock)
• A big bunch of coriander leaves, along with the stalks
• 1 red chili
• 1 tbsp cornflour mixed with 1/4 cup of water (optional)
• 1-2 tsp oil
• Black pepper for garnish
• More coriander for garnish

Recipe:

• Grate the garlic. Chop the onions. Chop the mushrooms. I chopped the mushrooms in a food processor to get fine pieces, as my kids prefer it that way. You can slice them in bigger pieces.

• Heat a tsp of oil in a wok. Stir fry chili, garlic and onion, about 3-4 minutes till the onion is cooked.

• Add the chopped mushroom, and stir fry on medium heat for 2-3 minutes. 

• When the mushrooms start getting liquidy, grate the vegetable stock cube and add it to the mushrooms.

• Add water and let the soup boil for 4-5 minutes.

• Now add chopped coriander leaves.

• If you like, the soup to be a bit thick, add cornflour now.

•  Let the soup simmer on medium heat for another 2-3 minutes.

• Serve hot, garnished with black pepper and more coriander.

Quantity:

• 3-4 servings

Notes:

• If you do not like to add knorr soup cube, you can add regular water or fresh chicken or vegetable stock.
• Flavor it with about 3/4 to 1 tsp salt and half a tsp of soya sauce. (According to your taste)