Thursday, November 27, 2008

Creamy Mushroom Soup


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

Method
  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.

3 comments:

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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