Garlic Mushroom Soup

Ingredients

• 200 gMushrooms, sliced
• 1Onion, chopped
• 2Green chillies
• 1 tbspButter
• 1 tbspSpring onion, chopped
• 1 tspSpring onion greens (garnish)
• 6–8 clovesGarlic, finely chopped
• 1/4 cupParsley or coriander
• to tasteSalt
• to tasteBlack pepper
• 1 tspRed chilli sauce
• 1 portionCornflour slurry (1.5 tbsp + 1/4 cup water)
• 2 cupsVegetable stock or water
• a pinchAjinomoto (optional)
• 1 tsp eachSoya sauce + vinegar

Method

1. 1

   Melt butter in a wok. Sauté the chopped garlic till just fragrant — don't brown.

2. 2

   Add chopped onion and spring onion whites. Cook 1 minute.

3. 3

   Add the sliced mushrooms. Sauté 5 minutes till they release their water and turn light brown.

4. 4

   Pour in vegetable stock or water. Bring to a boil. Don't overcook.

5. 5

   Stir in salt, pepper, red chilli sauce, soya sauce, vinegar and the cornflour slurry. Boil 2 minutes.

6. 6

   Optionally stir in a pinch of ajinomoto. Garnish with parsley/coriander and spring onion greens. Serve hot.