Cream of Mushroom 蘑菇浓汤

When I was a teenager, canned soup was one of the things I'm hooked on. To me it was so different from soup that my father and mother made. We were never bought to coffee house so that was the closest I can get to an 'ang moh' (western) food. That was also the only thing other than instant noodle that I could cook. My father wouldn't allow us anywhere near his wok. But my father didn't approved these canned and instant food. He said too much preservatives. Hmm... he still stock up anyway ... for us. *smile*

If you are not too lazy to make your own creamy soup, here's what you need to do ...

Ingredients:

• 100g Fresh Button Mushroom, sliced
• 60g Butter
• 60g Plain Flour
• 100ml Evaporated Milk
• 350ml Bone Broth
• Salt to taste

How to do it:

1. Melt butter in pot while adding flour gradually.
2. Mix well.
3. Gradually pour evaporated milk while stirring.
4. The mixture will become dough-like.
5. Add broth gradually while stirring, until it become creamy.
6. Add in the mushroom and bring to a boil.
7. Add salt to taste.
8. Serve hot.

Alternative - Cream of Chicken:

1. Use 1 chicken breast meat instead of mushroom.
2. Steam Chicken with 1/2 tablespoon Chinese cooking wine.
3. Retain the sauce to be used together with the broth.
4. Use chicken broth instead of bone broth.
5. Cut Chicken into cubes or small pieces to be added to the soup last.

Note:

• If you don't have broth, you can soup stock made using instant stock cubes.
• Don't use water. It will be very bland.
• Add more mushroom if you like.
• If you find the soup to watery, add more evaporated milk.
• You can also both mushroom and chicken to make Cream of Mushroom and Chicken.