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Cream Of Mushroom Soup

INGREDIENTS
Butter	50 gms.
Onion, chopped	50 gms.
Chicken stock or water	600 ml.
Button mushrooms, sliced	225 gms.
Cloves	2 nos.
Cinnamon stick	1 inch.
Bay leaf	2 nos.
Cornflour	25 gms.
Milk	300 ml.
Peppercorn	8 nos.
Salt	To taste.
For Garnish
Fresh cream and sliced, boiled mushrooms	50 ml

METHOD
1.	Put butter and onions in a vessel and sauté.
2.	When the onion turns light brown, add sliced mushrooms.
3.	Tie spices in a bag and put it in the vessel.
4.	Put the chicken stock or water, cover and cook for 20 minutes.
5.	Remove the bag of spices and liquidise the soup in a blender. Then keep the soup on low heat to simmer.
6.	Blend the cornflour in 2 tbsp. of milk, then stir in the remaining milk and put this mixture into the mushroom soup
7.	Bring the soup to a boil. Season with salt and pepper.
8.	Garnish with cream and sliced mushrooms.

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