Light Meal - Creamy Mushroom Soup

Mushrooms are not only delicious, they are also an excellent source of B vitamins and selenium and contain a powerful antioxidant.

I made this easy creamy mushroom soup that is full of mushrooms flavor last Sunday. I served it with wholemeal walnut bread as light lunch and my family enjoyed this soup very much.

Printable recipe

Ingredients:

250g Shiitake mushrooms

250g White button mushrooms

60g Butter

1 large Onion, chopped

1 tbsp Garlic, chopped

2 1/2 tbsp Plain flour

500ml Chicken broth + 500ml water (microwave for 4 mins)

1 bay leaf

1/2 cup Whipping cream

Salt to taste

Methods:

Clean mushrooms with a damp cloth and chop the caps and stems.
Heat up butter in a medium pan and saute onions till soft but not browned.
Add in garlic and mushrooms and cook over high heat for 3-5 minutes whilst stirring constantly.
Sprinkle plain flour over the mushrooms, mix well till combined.
Pour in the hot chicken broth + water and bring to boil. Add in bay leaf and simmer at medium heat for 15-20 mins.
Remove bay leaf and leave the soup to cool for about 5 mins.
Place the soup in a food processor or hand blender. Blend well till smooth in two batches.
Return the soup to the pot reheat until boiling and add salt to taste.
Then lower to medium heat and stir in whipping cream, stir well and serve.
When serve add a dash of ground black pepper on soup.