Mushroom Soup

If you are looking for a light meal at home, mushroom soup with wholemeal loaf is a good choice. I cooked this the other day, it's quite fast to get it prepared. I learned to make this at home as it's more healthy than canned cream of mushroom soup.

Hubby prefer this type of authentic mushroom soup than cream of mushroom soup. Last time, he used to love the chunky mushroom soup at "Little Italy" restaurant. But since it's closed down, he misses the soup so much. So, my dear, this is specially for you. I'm glad that you like it too. :)

Mushroom Soup

Serves 2

Ingredients:

200gm of fresh shiitake mushrooms, thinly sliced (you can use Portobello instead)
1 tbsp butter
1 tbsp fresh breadcrumbs
3 cloves of garlic, peeled and sliced
1 onion, peeled and diced
350 ml water
100ml fresh milk
1 tbsp of corn flour with 3 tbsp of water
salt and ground black pepper

Garnishing:

Some chopped spring onion (optional)

Steps:

1. Sauté the mushroom, garlic and onion with butter in a heavy saucepan for a few minutes. Cook until the mushroom turn soft.

2. Add the breadcrumbs and pour in the water. Season with salt and pepper. Bring to the boil and simmer for 15 minutes with lid covered.

3. Pour the soup in a blender and blend for merely 2 seconds. Return to the saucepan, stir in the milk and reheat gently. Stir in the corn flour mixture for thickening. Garnish with spring onion. Serve hot.