Friday, July 16, 2010

Cream of Mushroom with Roasted Garlic 蒜蓉奶油蘑菇浓汤

This soup was inspired by Campell's canned soup of the same name. :P

If you like that soup, you'll be surprised how easy it is to make it at home and I dare say, tastier. ;P

Basically, it a combo of Cream of Mushroom and Roasted Garlic but I have tweak my Cream of Mushrooma little here.
  • 200g Brown/White Button Mushroom, chopped
  • 100g Shitake Mushroom, sliced
  • 15g Butter
  • 300ml Chicken Broth
  • 250ml Whipping Cream
  • Salt to taste
  • 1 to 2 tablespoon Roasted Garlic

    How to do it:
    1. Saute sliced shitake mushroom with 1/2 the butter till absorb the butter.
    2. Dish and set aside.
    3. Using the same pan, saute the chopped button mushroom with the remaining butter till it sweat.
    4. Pour mushroom into the blender.
    5. Add the broth.
    6. Blend till desired consistency.
    7. Pour into a pot.
    8. Add in the previously cooked shitake mushroom and roasted garlic.
    9. Bring to a simmer.
    10. Stir in the whipping cream.
    11. Simmer till garlic has soften.
    12. Serve.

    • You can use either white or brown or both button mushroom.
    • Do consider adding Portobello Mushroom too. It makes the soup's flavour richer. It's slightly more expensive though.

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