To begin making the Cream of Mushroom and Spring Onion Soup Recipe; heat oil in a large heavy saucepan; add the chopped mushrooms and the spring onions and cook until the mushrooms are tender.

The mushrooms will release a lot of water in the process. Do not discard the water. Add the salt and pepper and stir it into the mushroom misture. Set aside and allow the mushrooms to cool for a bit before pureeing in the blender.

Once the mushrooms are cooled a little, puree the mixture along with the rest of the ingredients until smooth or chunky (a personal choice).

Transfer the mushroom soup back to the saucepan and bring soup to a boil and cook until thickened.

Adjust seasonings like salt and pepper to suit your taste. Finally stir in the chopped coriander leaves.

Note you can adjust the consistency of the soup to be thicker or thinner by adding little or more water. The consistency of the soup is a personal choice.

Serve the Cream of Mushroom and Spring Onion Soup along with toasted bread or along with a Whole Wheat Roasted Vegetable Pizza Pockets Recipe or Tandoori Paneer (Cottage Cheese) Tikka Skillet Pizza Recipe and Butterscotch Marshmallow Mousse Recipe for satiating dessert.