Mushroom & Cheese Soup 芝士奶油蘑菇浓汤

It's school holidays and I can't get much housework done with the kids around. There's no point packing as it will get messy the next minute. What I do is stay up late to clear my housework. Anyone wants to help out?

I always have mushroom in my fridge cos it's the family's favourite. For one of my late night suppers, I decided to make soup as I wanted some easy and fast to cook. Something I don't need much time to prepare nor lots of cleaning after cooking.

I had wanted to cook this but run out of cream. I 'stole' a few slices of my daughter's cheese to replace the cream instead to change it a little. Hot, creamy and yummy soup for the cold night. Just my kind of comfort food.

Ingredients:

• 500ml Water
• 8 Button Mushroom, diced
• 4 Shitake Mushroom, sliced
• 15g Butter
• 4 slice Cheese
• 1 tablespoon Flour
• 2 tablespoon Water

How to do it:

1. Melt butter in a sauce pan.
2. Add in the mushroom and saute till mushroom softens.
3. Add in the water and bring to a gentle boil.
4. Add in the cheese and stir to melt it.
5. Mix flour with water.
6. When soup begins to bubbles, gradually stir in the mixture to give the soup a creamy texture.
7. Serve with bread.
   

Note:

• I do not add salt as it's salty enough with the cheese. However, if you find it not salty enough for you, add more cheese.
• You don't have to use 2 types of mushroom. I used 2 types, more if I have, as I prefers different texture.

This recipe is for Weekend Wokking hosted by Marija of Palachinka.