Thursday, November 27, 2008

Creamy Mushroom Soup

  • 250gm portebello mushroom
  • 30gm butter
  • 4 cloves garlic, minced
  • 1 tbsp plain flour
  • 400ml chicken stock
  • 100ml cream
  • salt & pepper to taste

  1. Chop the mushroom coarsely. Heat the butter in a large pan, add the garlic and fry until fragrance. Add mushrooms and cook for 5 mins or until the mushroom are soft.
  2. Add the flour and stir for 1 min. Stir in chicken stock and simmer, covered, for 10mins.
  3. Process soup in a blender until smooth. Return to pan, add the cream and stir over low heat until the soup is heat through. Add salt and pepper to taste.


thinkingmama said...

Wonderful soup. Delicious and yummy. I mixed white button and shitake together. Any type of muchrooms can right? Anyway it still taste delicious. :)

Patricia said...

Hi, wat kind of cream should we use? Bulla thickened cream can?

Peng said...

Hi Patricia, i use Emborg whipping cream, double cream will be too creamy.

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