Creamy Tomato Mushroom Soup

Saute Mushrooms In a large pot, heat some oil and add the mushrooms. Cook until the mushrooms are golden brown and tender.

Set Aside Once the mushrooms are cooked, remove them from the pot and set aside.

Add Cream of Tomato In the same pot, melt some butter and add the cream of tomato.

Add Creamy Component Stir in the milk, yoghurt, and paneer. Cook until the mixture is smooth and well combined.

Add Eggs In a separate bowl, beat the eggs and gradually add them to the pot, stirring constantly.

Add Bread Tear the bread into small pieces and add them to the pot. Stir until the bread is fully incorporated into the soup.

Add Sauteed Mushrooms Return the sauteed mushrooms to the pot and stir well. Cook for another few minutes to heat everything through.

Season and Serve Season the soup with salt and pepper, and sprinkle some cheese on top for extra flavor.