• 35-40g butter (can reduce to 25g if you are healthy conscious)• 1 medium white onion, chopped finely
• 1.5 Tbsp minced fresh garlic
• 650 - 750ml Swanson chicken stock
• 660g Portobello mushrooms, sliced
• 100ml double cream/thickened cream*
• salt and black pepper to taste
• dash of Italian herbs
1. Melt butter in large and deep saucepan. And the onions and garlic, and cook over gentle flame until the onions have just started to caramelised (soft, translucent, shrunken), about 4 minutes.
2. Add the mushrooms and fry till fragrant.
3. Stir in the chicken stock and bring to the boil.
4. Reduce heat, cover and simmer gently for a few minutes, until the mushrooms are tender.
5. Remove a ladle of the mushrooms, set aside as toppings.
6. Process the remaining soup in a food processor or blender until smooth or chunky (up to own preference). I used pulse mode.
7. Return the soup to the saucepan and stir in the thickened cream or fresh milk substitution*, season with salt and pepper, dash of Italian herbs.
8. Simmer to boil and turn off fire. Ladle into bowls and garnish with sliced mushrooms. Serve with toast.
*Note: To substitute thickened cream: Mix 2 tbsp corn flour and 1 tbsp plain flour together then stir in 1 cup fresh milk. Whisk till well combined.
* adapted slightly from http://www.noobcook.com/