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In a 2 qt saucepan, heat the butter and sesame oil over a low flame. Add the garlic, ginger toot, and green onions, and cook, stirring over low heat, for 3 minutes. Be careful not to burn the garlic. Add the mushrooms. Saute for 5 minutes more, stirring occasionally. Sprinkle the flour over. Stir, scraping the bottom of the pan, for 3 or 4 minutes. Whisk in the simmering stock. Place the peanut butter in a bowl and whisk in the heated half anf half, first making a paste and adding the liquid gradually. Pour the mixture into the saucepan of soup. Stir well, heat but do not boil and season with soy sauce and fresh ground pepper. If using canned chicken stock, taste the soup before seasoning with soy sauce as tinner broth may be very salty. If using salted peanut butter, reduce soy sauce seasoning.
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