Recipes

Snack : Power Up
Servings: 4
Preparation time: 10 minutes
Total cooking time: 35 minutes

  

INGREDIENTS
Butter
 x 90g
Onion, sliced
 x 1
Button mushrooms, sliced
 x 150g
Shitake mushrooms, sliced
 x 150g
Chicken stock
 x 500ml
Corn flour
 x 2 teaspoons
F&N MAGNOLIA UHT Fresh Milk Full Cream
 x 250ml
Full cream x 100ml

Method:
  1. Melt butter in a saucepan over a medium heat. Add onion and mushrooms.
    Cook, all the while stirring, for 5 minutes.
  2. Add chicken stock. Simmer for 20 minutes. Cool slightly.
  3. Scoop out 2 tablespoons of mushroom. Blend the remaining mixture in a
    blender for 10 seconds.
  4. Return to a clean saucepan. Blend corn flour with a little milk to make a
    paste. Stir into the soup. Stir in remaining milk. Cook, constantly stirring,
    until soup thickens. Stir in cream.
  5. Put back in the 2 tablespoons of mushroom taken out just now. Heat for
    3-4 minutes or until hot.
Delectable Highlights:

This has got to be one of the best mushroom soup served anywhere. Even better is the fact that it is home-made. Everything, from the thick and creamy soup sliding down the back of your throat to the different textures of mushroom you can taste in your mouth, it is really lovely.

Tips:
Add in croutons to compliment the taste. Fresh mushrooms are the best for this dish, try not to use canned ones.

The above recipe is directional. Actual results might vary slightly.