Preps & measure all ingredients.

Heat 3 tbsp of oil or olive oil in a skillet or deep wide pan. Sauté brown onion until translucent. Stir in sliced mushrooms and keep cooking until it's fully cooked.

Add full cream milk, thickened cream, grated Grana Padano cheese and corn flour mixture (thickening slurry). Stir to mix. Season with 2 tsp of chicken seasoning powder or chicken bouillon, white pepper powder & salt (if needed). Taste and adjust seasonings accordingly. Stir and leave to bubble or boil. Remove from the heat immediately.

Serve with potatoes, bread, over chicken or meat. We sometimes leave half of the sauce in the pot, add shells (like mussels) and cook until mussels are done.

This sauce is great with bread bowl too.

Other soup recipes to try:

Kids' Mushrooms soup

Anton Ego's Chicken & Radish Soup