Mushroom Cream Soup

Name: Mushroom Cream Soup
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp Butter ( Unsalted ); 1 head Onion ( Diced ); 4 clove Garlic ( Purée/Minced ); Portabella Mushrooms; Champignon Mushrooms Sliced; Salt; Black Pepper ( Coarsely Grounded ); White Pepper Powder; Chicken Stock Powder; 2 cup Chicken Stock / Water; 2 cup Fresh Milk; 2 cup Full Cream; 1 tbsp Butter; 4 Chicken Thighs ( Cut into 4 pieces ); Salt; Black Pepper ( Finely Ground ); Paprika Powder; Garlic Powder; Onion Powder

Kevin Fernando Tjendera @cook_2866380

One of the first dishes I cooked and I loved its creamy texture and tender chicken thighs.

Kevin Fernando Tjendera @cook_2866380

One of the first dishes I cooked and I loved its creamy texture and tender chicken thighs.

Saved

Ingredients

45 mins

6 servings

Soup
2 tbspButter ( Unsalted )
1 headOnion ( Diced )
4 cloveGarlic ( Purée/Minced )
Portabella Mushrooms
Champignon Mushrooms Sliced
Salt
Black Pepper ( Coarsely Grounded )
White Pepper Powder
Chicken Stock Powder
2 cupChicken Stock / Water
2 cupFresh Milk
2 cupFull Cream
Chicken
1 tbspButter
4Chicken Thighs ( Cut into 4 pieces )
Salt
Black Pepper ( Finely Ground )
Paprika Powder
Garlic Powder
Onion Powder

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Steps

45 mins

1

On a large sauce pan, add 2 TABLESPOON OF UNSALTED BUTTER ( Medium Heat )
2

Sauté one diced onion, 4 cloves of garlic and sliced mushrooms in butter. Season with salt and pepper ( to taste )
3

Add in 2 cups of Fresh Milk and 2 cups of Full Cream to the pan. Season with chicken stock powder, salt and pepper. Bring to a boil.
4

On a frying pan, add butter on high heat.
5

Add chicken thigh pieces and season with salt, pepper, garlic powder, onion powder and paprika powder. Cook for 3 minutes each side.
6

Add the cooked chicken into the soup and simmer for 15 minutes.
7

Serve with Garlic Bread or anything you like..
8

You can use Olive Oil instead of Butter. Any kind of button mushrooms will do. Take off the chicken if you just want the soup.