Cooking Instructions
- 1
Slice the mushrooms (I used button mushrooms but you can use whatever type you prefer or even a mixture of mushrooms). Chop the onion and garlic.
- 2
Heat the butter and oil in a saucepan. Once the butter has melted add the onion and garlic and cook until the onion becomes translucent. At this point add the mushrooms and cook them for two minutes.
- 3
Pour the water into the pan and add the chicken broth cube. Once it starts boiling lower the heat and allow it to simmer for ten minutes.
- 4
Using a stick blender blend the soup until you reach a smooth texture.
- 5
Return to the heat and add the cream/milk. Cook until heated through.
- 6
Take off the heat and add the chopped parsely and salt&pepper to taste. Serve and enjoy.
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