Cream Of Mushroom Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 500 g mushrooms, wiped & sliced
• 50 g butter
• 1 garlic clove, crushed
• 1 onion, finely chopped
• 1 (375 ml) can evaporated milk (12 fl oz)
• 2 cups milk (16 fl oz)
• 2 cups water
• fresh ground black pepper, to taste
• 1 teaspoon salt (or to taste)
• 1 tablespoon cornflour (cornstarch)
• 2 tablespoons chopped fresh coriander (cilantro)

Recipe

• 1 heat butter in a heavy-based saucepan and gently saute the onion and garlic until soft.
• 2 add the mushrooms and cook, stirring, for 2 mins, then grind plenty of black pepper over the top and sprinkle with salt.
• 3 cover with a well fitting lid and cook on very low hea, shaking the pan from time to time, for 10 minutes.
• 4 add all the liquid and stir as it comes to a simmer.
• 5 mix cronflour with a little cold water and stir into the soup until it thickens.
• 6 simmer, stirring for 1 minute, then stir in the coriander, saving a little bit of it for garnish.