- 2 packets button mushrooms, chopped
- 3 tablespoons butter
- 12 garlic cloves, finely diced
- 2 spring onions, chopped
- 1/2 cup maida
- 500 ml water
- 2 veg soup cubes
- 2 cups whole milk
- 1/2 cups heavy whipping cream
- 4 tsp coriander, chopped
- Salt and pepper to taste
- White Sesame seeds
In a frying pan, sauté mushrooms in butter until tender. Add garlic and onions, and cook for 3 mins. Sprinkle with flour; stir until blended.
Gradually stir in water, soup cubes and milk. Bring mixture to a boil and cook for 2 mins stirring continuously until thickened. Stir in the cream, coriander, salt and pepper and simmer for 5 mins. Toast the sesame seeds in a pan, and sprinkle over the top.
Et Voila! Your delicious, creamy garlic mushroom soup is ready! Serve it up hot, garnished with fresh coriander.