Cream of Mushroom Soup
Whenever Aina is teething, she always gets fever and her appetite turns to non-existent. She practically doesn’t want to eat anything but liquid. So one of the efforts to get her to eat something during her teething and fever period is making a Cream of Mushroom Soup.
This cream of mushroom soup is not that creamy. It’s rather light and quite tasty.
250gr mushroom, chopped. I usually use combination of white and brown button mushroom, sometimes with shitake or portabello, when available.
3 cups chicken stock, preferably the homemade one
1/2 cup whipping cream
3 tsps cornflour, dissolved in water
3 tbsps butter (i use unsalted)
3 shallots, minced
3 cloves garlic, minced
3 tbsps finely chopped parsley + a little more for garnishing
Melt butter in a large pot over a low-medium heat. Then add shallot and garlic, stir constantly for 3 minutes or so, until pale golden in color. Add the mushroom in and increase the heat to medium high. Stir it for about 5 minutes until the mushrooms release their liquid.
Pour the chicken stock and bring to boil. Reduce heat and let it simmer for about 10 minutes, while partially cover the pot. Then pour in the diluted cornflour, stir it in for 3-4 minutes until thickened. Turn the heat off.
Stir in the cream and parsley. Add salt and pepper to taste. Serve on bowl and garnish with the extra parsley.
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