Wednesday, 28 August 2013

300g fresh shitake mushrooms/abalone mushrooms, sliced
2 tbsp butter
1 big onion, peeled and diced
2 tbsp plain flour
600ml water
250ml milk
1 cube chicken stock concentrate

Salt, pepper and black pepper to taste
1/2 tsp mixed herbs/oregano
50g canned button mushrooms, chopped


  1. Melt butter in a stockpot, stir-fry diced onion until soft. Add in flour, fresh mushrooms and stir well.
  2. Add in water, milk, chicken stock concentrate and bring to boil at high heat. Lower the heat and simmer for 30 minutes.
  3. Add in seasoning and stir well. Remove from heat.
  4. Blend the mushrooms soup in a blender until smooth. Return the soup to stockpot, and bring to boil. Remove from heat and keep warm


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