In a pan, add unsalted butter, sliced onion and ginger-garlic paste. Saute for a minute or two on medium flame.
Now add mushrooms to the pot and saute for 3-4 minutes.
Once the mushrooms have released their water, add broth to the pot and simmer for another 5-7 minutes.
Take a mixer-grinder and convert the mushrooms and broth into a smooth paste.
In a small bowl, mix corn flour with milk and add to the mushroom soup. Bring it to a boil.
First To Bowl 4 Maidens In A T20I