Ingredient and Portion
Warm Cream of Mushroom Soup For The Holiday Seasons
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20 pieces of Shiitake Mushrooms
2 Tablespoons of Unsalted Butter
Half sliced big onion
1 teaspoon of sea salt
1 teaspoon of grounded pepper
3 tablespoons of fresh cream
4 bowls of home made chicken broth
1 tablespoon of corn starch (dissolved with 2 tablespoons of water)
2 Tablespoons of Unsalted Butter
Half sliced big onion
1 teaspoon of sea salt
1 teaspoon of grounded pepper
3 tablespoons of fresh cream
4 bowls of home made chicken broth
1 tablespoon of corn starch (dissolved with 2 tablespoons of water)
Method
Melt butter in pot. Add onion slices and cook for few seconds.
Add sliced mushrooms and stir till soft.
Dust with corn flour and cook over low fire till all flour are incorporated.
Pour in warm chicken broth.
Gently stir with whisk and bring to boil.
Simmer for about 25 minutes.
Skim when necessary.
Add salt to taste and correct seasoning and consistency.
To serve, add fresh cream.
Add sliced mushrooms and stir till soft.
Dust with corn flour and cook over low fire till all flour are incorporated.
Pour in warm chicken broth.
Gently stir with whisk and bring to boil.
Simmer for about 25 minutes.
Skim when necessary.
Add salt to taste and correct seasoning and consistency.
To serve, add fresh cream.
Tips
If you find the mushroom soup is too thick, add more chicken broth and adjust seasoning.
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