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Creamy Mushroom Soup

by ammr (follow)
Lunch (1798)      Soup (256)      Mushrooms (190)     
Muhsroom soup makes a perfect winter warmer. But hey, who says you can't have it in summer or anytime you want? Although the thought of having something hot on a hot day might be less appealing, once your taste buds and brain sync, let's just say you will disagree with yourself, for lack of better description. Mushroom soup is always good.

Preparation Time: 10 minutes
Cooking Time: 45 minutes
Makes: 8 servings

250g chestnut mushroom, sliced (alternatively button mushroom)
3 cloves garlic, crushed and sliced
1 onion, finely chopped
1 sprig fresh thyme
1 sprig fresh rosemary
1 chicken stock cube
500 ml water
Knob of butter
1 tablespoon all purpose flour
285ml single cream

Heat a pot, and melt butter.
Add in mushrooms and stir fry for a few minutes until most juice is drained out.

Add garlic and onion, continue stir fry for one minute.

Add flour and stir. This is to thicken the soup.

Add thyme and rosemary and then the chicken stock cube with water.

Season with salt and pepper to taste.

Boil the soup for at least 15 minutes, stirring occasionally. The longer you boil, the better taste you get.

Turn off heat. Let cool for 2 minutes.

Pour the soup into a blender and blend for one to two minutes until you can no longer see any mushroom. The soup will now look thick like a paste.

Pour back into the pot and add cream then simmer.

Serve with garlic bread.

I like this Recipe - 9
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