|Onion||1 Medium, minced|
|Whole wheat flour||2 Tablespoon (Atta)|
|Dried marjoram||1 Pinch|
|Mustard powder||1 Pinch|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Fat free chicken/Vegetable stock||3 Cup (48 tbs)|
|Bay leaf/Tej patta||1|
|Fat free milk||1⁄2 Cup (8 tbs)|
|Grated nutmeg||1 Pinch|
Wash mushrooms, wipe dry and slice.
Melt butter in a non-stick pan over low heat.
Add onion and saute till translucent.
Remove pan from heat, add flour, marjoram, mustard, salt and pepper and mix to a smooth paste.
Blend in stock and return to heat.
Add mushrooms and bay leaf to pan and bring to boil stirring continuously.
Cover pan, lower heat and simmer for 10-15 minutes.
Stir in milk and nutmeg.
Taste, adjust seasoning and heat through gently.
Pour hot soup into soup bowls and serve immediately.