Cream of Mushroom Soup

This is how I made use of Brenda's recipe:

Cream of mushroom soup (serves 2)

  • 10 white button mushrooms (diced)
  • 1/4 white onion (diced)
  • the white part of 1 leek (diced)
  • 1-2 cloves garlic (diced)
  • 100ml whipping cream (I used President)
  • 100ml milk (I used Paul's Whole Milk)
  • unsalted butter (I used Lurpak)
  • Chicken broth (just boil chicken bones and some cloves of garlic together for 2 hours)
  • Cornflour


  1. Melt the butter.

  2. Fry the garlic till fragrant.
  3. Add in the onion, leek and mushrooms.

  4. Fry till the water from the mushrooms start to dry up then add in the chicken broth.

  5. Simmer for 30minutes.

  6. If you like the soup to be smooth rather than textured, you can use an immersion blender to blend the ingredients in the pot. Otherwise, leave it as it is.

  7. Whisk in the cream and the milk.

  8. Add water to the cornflour and add the mixture into the soup to thicken it. Add as much cornflour according to your own preference of thickness of soup.

  9. Add your choice of herbs or a dash of ground black pepper to the soup if you like.

  10. Serve hot together with garlic bread sticks.

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