Sunday, March 9, 2014

Cream of Mushroom Soup

NS was away for work past two weeks and reached home Friday morning just in time to see baby A woke up from sleep. The look on baby A's face when he saw his dad was priceless, it was a combination of surprise and great joy. Such a sweet thing to see that at this young age, he already manage to express very complicated feelings.

It was nice having NS home again, though my heart felt really heavy over the past few days for those on board MH370 and their families.

Since I wasn't in any mood to enjoy the weekends, as it almost felt wrong to me to feel happy while others suffered great pain. We turned down a few dinner and movie invitations and decided to just stay home and spend time together.

I made this soup for lunch on Saturday to go with some garlic bread, both daddy and son loved it. Baby A surprised me by finishing a whole bowl of the soup plus some bread. I saved some for his dinner and he happily chow down the remaining too! ( I did made his less salty though).

1 lb of fresh mushroom ( I used Crimini/Baby Bella Mushroom)
2 tbsp Butter
1/3 cup chopped onion
1 tbsp chopped garlic
2 + 1 tbsp all purpose flour
2 cup chicken or vegetable broth
1 cup heavy cream or light cream
Chopped Parsley for garnishing

1/2 tsp salt (if the stock is salted) or to taste
Some black pepper powder

1. Coarsely cut the cleaned mushroom. In a deep cooking pot, melt 2 tbsp of butter and stir in chopped onion and garlic. Stir until fragrant.

2.Add the mushroom and continue cooking until mushroom become soft, blend in 2 tbsp of flour, pour in the broth and continue cooking until slightly thicken.

3. Use a immersion hand blender to blend the soup, I like my mushroom a little coarse, so I did it for only about 30 seconds. You can use a blender to blend the soup too.

4. Stir in additional 1 tbsp of flour and cream, continue cooking until desire consistency reached. Season with salt and pepper. Garnished with chopped parsley before serving.

Serve with some hot garlic bread!

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