Anyway, this recipe is adapted from my Creamy Broccoli Soup.
Ingredients:
- 300g White Button Mushroom
- 10g Butter
- 300ml Chicken Broth
- 250ml Whipping Cream
- Salt to taste
How to do it:
- Saute Button mushroom with butter till mushroom absorb the butter.
- Pour mushroom into the blender.
- Add the broth.
- Blend till smooth.
- Pour into a pot.
- Add in the whipping cream.
- Stir to mix well.
- Bring to a boil.
- Serve.
Note:
If you prefer the soup to be thicker, gradually stir in cornflour mixture to thicken it.
- Click HERE for printer-friendly version of an original recipe.
Not a fan of mushrooms, but it's certainly a symbol of fall!
ReplyDeleteOoo.. mushrooms again! I made mushroom soup few weeks ago too. Really LOVE mushrooms. And I felt like licking the bowl after finishing the soup. lol
ReplyDeleteKelly,
ReplyDeleteOh, you dont like mushroom? Aww ... I love all sort of Mushroom. Very yummy@
Didally,
Haha ... Mushrooms are nice!!
I like to drink this soup but I scared will get fat..fat...
ReplyDeleteis whipped topping possible in place of whipping cream? are they the same??
ReplyDeleteCherry Potato, use low fat cream then. ;)
ReplyDeleteAnonymous, no, they are not the same thing. And you can't replace whipping cream with whipped cream/topping.