Cream of Mushroom Soup Recipe

Directions:

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.