Tuesday, July 15, 2008

Creamy Portebello Mushroom Soup

After consulting quite a few online receipes, I mixed and matched and came up with the below:


One packet of mushrooms, washed diced.
One medium potato, peeled and diced.
1 tablespoon of green parsley washed and diced.
I medium onion diced.
40g of butter
600 ml hot water
1 chicken stock cube
1 packet of light cream


Melt butter in deep pot over medium heat. Throw in the onions and cook until soft (for around 5 minutes).
Put in the onions and cook for another 5-7 minutes (or until the "juice" of the mushrooms flows out). hahha.
Put in the water, chicken stock cube, potato and parsley and cream and bring to boil.
Cool mixture and then scoop into blender and puree. Leave about 200ml of the mixture so that you still can see chunks of mushroom in your soup.
Puree for 20seconds and then return the liquid into your pot and mix with the remaining 200ml. Add salt and coarse pepper to taste.
Lastly, eat greedily with toasted garlic bread.

Ahem.. the above went well until I spilt some mixture from my Kenwood onto my wooden table. ahahha Apart from that...I must say, it sure beats Campbell's anyday!!! Fattening alnatural goodness steaming in a pot!


Ellena said...

Wow...this look great!!!!! can i check with how many "ml" does your 1 packet of light cream measure... i would like to try this soup :) Cos it's my favour...

Sharon Goh said...

hi hi Ellena. U know what?? It actually tasted great too. ahahha. Husband gave me 11/10 (1 extra pt for TLC he said). hahaha.

I am not so sure abt the measurement of the cream because I just poured and poured the whole packet of cream in. I bought it from cold storage and it's a small packet. Perhaps it's ard 1/2 - 3/4 of a cup?
Good luck.. I'm sure your boiboi will love it! :D

My next assignment: Yam Paste and Gingko Nuts dessert! hehhee.