onion - 1 large
spring onion - 1 small
potato - 1 medium
ginger - 1/2 " piece
Mushrooms - 8-10 (optional)
florette garlic - 1
butter - 2 tsp
salt and pepper to taste
sugar - 1/2 tsp
Chop the spring onion finely and keep aside.
crush both garlic and ginger.
Chop the potato and onion into large chunks. Pressure cook till soft.
Blend in a mixie till smooth. Sieve and keep it aside.
In a pan heat the butter.
Add the ginger and garlic and fry till light brown.
Add the chopped spring onion and mushrooms and sautee for some time, till tender. Then add the potato onion stock (prepared above).
Add salt, pepper and chilli sauce as desired.
Serve steaming hot with soup sticks.