Mushroom and baby corn soup

The greatest advantage of mushroom is that it is harmless; it is fat-free, cholesterol-free, low calorie and low in sodium content. Not just that, it also contains essential nutrients like selenium, potassium, riboflavin, niacin and vitamin D. Begin your lunch with this health-booster soup.

Ingredients
1 tsp oil
1 onion, finely chopped
4 flakes garlic, mashed
1 cup mushroom, chopped
1 cup baby corn, chopped
¼ tsp nutmeg, powdered
¼ tsp pepper powder
1 vegetable stock cube
Salt to taste
2 dsp corn flour 

Preparation
Heat oil in a pan and saute the onions and the garlic.
To this, add the chopped mushroom, baby corn, nutmeg, pepper powder, salt and the vegetable stock cube and saute till the vegetables are partly cooked.
Add a little water to this and when it begins to boil, lower the flame and let it continue to boil well.
Make a smooth paste of cornflour with a little water, without any lumps. When the vegetables are cooked well, add the cornflour paste to it and keep stirring well.
When it thickens, remove from the flame and serve.