Homemade Cream of Portobello Mushroom Soup by Feralyn Leong

Homemade Cream of Portobello Mushroom Soup

Ingredients:

• 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 

Method:

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/cream-of-portobello-mushroom-soup/2/