Mushroom soup
Unique Phang @Unique_Phang
Cooking Instructions
- 1
Heat up pan, melt the butter/ margarine, sauté the blended ingredients until fragrant
- 2
Put in the cubed onion, sauté until fragrant, then put in the sliced mushroom, sauté until wilted.
- 3
Put in the chicken/ meat.. sauté until the meat color turned into pale.
- 4
Add on salt & pepper, stir well and add on water/ milk until boiled.
- 5
Add on chopped parsley/ celery & spring onion, stir.
- 6
Add on the mixture of wheat flour, stir well until cooked (put down the heat abit to let it mixed perfectly)
- 7
Serve with garlic bread or any toast 😉
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A housewife and mom who likes to cook everything simple using random ingredients around 😂
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My mother loves mushroom , so I often use it in a different way like this recipe , when she tasted it , she loved it so much
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I am a huge fan of mushroom soup. As much as I remember, I used to survive on Campbell's mushroom soup during my military years. That and some instant ramen. I had experimented, researched and tasted my fair share of mushroom soups. Eventually, I had settled for Heston Blumenthal's version. I love how he adds potatoes to enhance the creaminess of the soup and also the stacking aroma from the addition of leeks.I used a varieties of mushrooms instead of just one. There are so many to choose from, the wild expensive to the underrated cheaper ones. In the end, I settled for my 2 favorite; shiitake and Swiss brown button mushrooms. What really stands out here is Heston blitz some dried mushrooms into powder and act as a garnish. It really kicks this soup up a notch. Before drooling over that, let's get started with the recipe.
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