This creamy mushroom soup is delicious on cold winter evenings, especially with corn bread. I use fresh button mushrooms that are firm and have a lovely woodsy flavour.

Ingredients

Button mushrooms 250 g

Onion 1 large, chopped

Garlic 3 cloves, minced

Butter 100 g

Olive oil 4 tbsps

All-purpose flour 4 tbsps

Milk 1/3 cup

Fresh cream 1 cup

Salt and pepper to taste

Water as needed

Coriander leaves for garnish

Method

Slice the mushrooms.

Add the butter and olive oil to a heavy-bottomed pan and heat till the butter melts.

Add the onions and mushrooms. Sauté till the mushrooms are brown.

Add the minced garlic and fry till the raw smell disappears.

Add the flour and sauté for two minutes. Add the milk, stirring all the time. Add 2 cups of water and stir well. Add salt and pepper to taste. Cook till the soup begins to boil.

Add the cream and stir till bubble begin to appear.

Garnish with coriander leaves and serve hot with corn bread.