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.
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
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.