Creamy low fat Mushroom soup

There are times when I want to have a soup but not the tangy type, with vegetable stock or tomatoes which are the most common soup bases.  It's at times like these that I love to have a thick creamy mushroom soup.  I love mushrooms, in any form or recipe.  I think they elevate a very simple dish to something gourmet.  Of course, they are good source of proteins and are very low in calories.  A perfect healthy low fat vegetable!

Most of the mushroom soup recipes are loaded with Margarine, butter, plain flour etc, which most people who are looking for low calorie versions avoid.  But not to worry.  Try my version of the conventional recipes for a creamy yet low fat mushroom soup.

Serves 4

Ingredients :
100 gm button mushrooms, fresh white ones, chopped finely
1 big onion chopped finely
4 cups water
2 cups skim milk
1 1/2 tbsp low fat butter ( I usually use a combination of half olive oil and half low fat butter, which reduces the fat content even further)
1/2" piece of ginger chopped finely
some chopped spring onions for garnishing
1 tbsp cornflour dissolved in 1/4 cup cold water

Method :
1.  Heat 1 tbsp low fat butter (or the combination of olive oil and low fat butter, if using) in a sauce pan.  Add onions and ginger to it and cook on low flame till the onions turn transparent (about 2 minutes).  Avoid browning the onions.
2.  Add milk and water, and bring to a boil.  Let it simmer for around 3-4 minutes.  Strain the mixture in a wire mesh and keep aside.
3.  Saute mushrooms in remaining 1/2 tbsp of low fat butter for 2-3 minutes on medium flame. Once they are cooked\, add milk-water mixture and bring again to a boil.  Add cornflour dissolved in water at this stage and let it cook on low flame, stirring frequently so that cornflour is mixed smoothly in the soup.
4.  Cook the soup till it turns creamy (about 3-5 minutes).
5.  Ladle the soup in bowls and serve garnished with a few chopped spring onions.