Cream of Mushroom Soup

Mushroom Soup is one of the popular (western) soup in this part of the world. Unfortunately, to many of the young generation, the instant powder/canned form or those found in the fast-food restaurant is their version of mushroom soup. Therefore, a few couldn't accept our freshly cooked original recipe... Of course, most of us enjoyed and asked for more...

To me, the most important is be able to introduce this homemade version... and I have made many mums became the best Cook in the eyes of their children when they used my recipe! It is very encouraging and joyous moment to see the satisfied faces.

Ingredients:

• 500 g *Mushrooms (sliced)


• 90 g Butter or Olive oil


• 2 nos Onion - medium (chopped)


• 3 cloves Garlic (crushed)


• 2-3 Tbsp Plain Flour


• 1.5 lit Chicken Stock


• 2 Bay Leaf (medium)


• To taste Black pepper (freshly ground)


• To taste Salt


• Parsley - garnish (chopped)

Methods:

1. Heat up butter and add in garlic and onions. Cook until soft but not brown. ~ 5 to 6 minutes.

2. Add sliced mushrooms, cook over a high heat for 3 minutes, stir constantly.

3. Sprinkle flour over the mushrooms, mix well to combine.

4. Pour in the hot chicken stock and bring to boil. Add bay leaf and leave the soup to cool for a few minutes.

5. Place soup in food processor. Blend well till smooth.

6. Return the soup into saucepan. Season with salt and peper and reheat until boiling.

7. Stir in the cream (optional). Garnished with chopped parsley.

Points I followed*:

- Used fresh white button mushroom, swiss brown mushroom (both large & small), fresh shiitake mushroom and canned button mushroom.

- If lighter color preferred, used more white button mushroom.- For those don't like the woody mushroom smell, reduced amount of shiitake mushroom.