Mushrooms are not only delicious, they are also an excellent source of B vitamins and selenium and contain a powerful antioxidant.
I made this easy creamy mushroom soup that is full of mushrooms flavor last Sunday. I served it with wholemeal walnut bread as light lunch and my family enjoyed this soup very much.
- Ingredients:
- 250g Shiitake mushrooms
- 250g White button mushrooms
- 60g Butter
- 1 large Onion, chopped
- 1 tbsp Garlic, chopped
- 2 1/2 tbsp Plain flour
- 500ml Chicken broth + 500ml water (microwave for 4 mins)
- 1 bay leaf
- 1/2 cup Whipping cream
- Salt to taste
Methods:
- Clean mushrooms with a damp cloth and chop the caps and stems.
- Heat up butter in a medium pan and saute onions till soft but not browned.
- Add in garlic and mushrooms and cook over high heat for 3-5 minutes whilst stirring constantly.
- Sprinkle plain flour over the mushrooms, mix well till combined.
- Pour in the hot chicken broth + water and bring to boil. Add in bay leaf and simmer at medium heat for 15-20 mins.
- Remove bay leaf and leave the soup to cool for about 5 mins.
- Place the soup in a food processor or hand blender. Blend well till smooth in two batches.
- Return the soup to the pot reheat until boiling and add salt to taste.
- Then lower to medium heat and stir in whipping cream, stir well and serve.
- When serve add a dash of ground black pepper on soup.
