300g fresh shitake mushrooms/abalone mushrooms, sliced
2 tbsp butter
1 big onion, peeled and diced
2 tbsp plain flour
1 cube chicken stock concentrate
Salt, pepper and black pepper to taste
1/2 tsp mixed herbs/oregano
50g canned button mushrooms, chopped
- Melt butter in a stockpot, stir-fry diced onion until soft. Add in flour, fresh mushrooms and stir well.
- Add in water, milk, chicken stock concentrate and bring to boil at high heat. Lower the heat and simmer for 30 minutes.
- Add in seasoning and stir well. Remove from heat.
- Blend the mushrooms soup in a blender until smooth. Return the soup to stockpot, and bring to boil. Remove from heat and keep warm