Cream of Wild Mushroom

Mushroom lovers, you’re gonna love this rich & creamy soup made from Portobello & Mixed Button Mushrooms! I prefer my Mushroom Soup rich & having an exotic taste, that’s why I like the combination of the Portobello & Mixed Button Mushrooms! There're many different types & methods of making Mushroom Soup but I like mine done this way. Well, sit back & enjoy a cuppa Mushroom.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 250  g portabella mushrooms
• 250  g  fresh button mushrooms
• 30  g butter
• 1  medium onion (chopped)
• 1  bay leaf
• 2  teaspoons instant minced garlic
• 2  tablespoons plain flour
• 1  liter  vegetable stock

Directions

1. Clean mushrooms & cut them into small pieces. Blend well.
2. Heat pot & melt butter. Add garlic & onions & sautéed till fragrant.
3. Add mushrooms & bay leaf & fry for about 3 mins over gentle flame.
4. Add flour & stir in stock. (Adjust the amount of flour according to your preference of thickness). Simmer for 10 mins & stir in wine.
5. Remove bay leaf before serving. Garnish with slice mushrooms & chopped parsley. What about transferring the soup into 6 coffee or tea cups instead of the usual soup bowls?