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.