Cream of mushroom soup

This soup recipe is a regular at home since its my hubby's favorite soup. Usually tomatoes are not added to this soup but sometimes I add some tomato puree to give a different taste to the soup. I have made a low-fat version here with just milk and corn starch instead of heavy cream that is usually used in these kinds of soups. It is a very easy preparation and can be done in a jiffy when you are looking for something filling and light.

Ingredients: (Serves 2)
1. Button mushrooms, cleaned and thinly sliced, 1 cup.
2. Diced onions, 1/2 cup.
3. Tomato puree, 1/4 cup. This can be substituted with 1 diced tomato. (Optional)
4.  Celery, thinly sliced, 1/2 cup.
5. Milk, whole or low fat, 1/2 cup.
6. Corn starch, 1/2 tablespoon, mixed with 1/4 cup of water.
7. Garlic, 2 cloves, crushed.
8. Any preferred seasoning mix, 1/2 teaspoon.
9. Salt, as per taste.

Preparation:
Heat a pan with a tablespoon of oil. Add the diced onions and garlic and sauté for a couple of minutes until the onions are translucent. Then add the sliced mushrooms along with the seasoning, celery, and salt and sauté for one more minute. Add the corn starch mixture along with 2 cups of water, milk, and tomato puree. Cook under low-to-medium flame for 10 minutes until the soup reaches the desired consistency. Serve hot with bread or croutons.