Mushrooms Soup with Bread

Rapunzel did some changes in the mushrooms soup that we used to cook. This is much more smoother and with stonger mushroom taste.

Ingredients:

250g fresh shitakes mushrooms, sliced

1 can button mushrooms, diced

30g butter

1 clove garlic, crushed

1 big yellow onion, diced

2 tbsp plain flour

1/2 cup fresh milk

1 ltr chicken stock

salt and pepper to taste

50g Broccoli, cut in small pieces (boiled and drained)

Method:

1. Heat up the butter and fry the garlic and onions till soft.

2. Add in the shitakes mushrooms, stir fried for 4 minutes over high heat.

3. Scope up some mushroom in a plate for later use then stir in the button mushrooms. Stir fried for a minutes and add in flour and mix well till all the mushrooms are well coated.

4. Pour in the chicken stock and bring to boil.

5. Bring the soup to the blender and blend well till smooth.

6. Return the soup to a pot, simmer a while and add in salt and pepper to taste.

7. Stir in the milk when it is boiled.

Garnished the soup with the balance of the mushroom, add in the broccoli and sprinkle some oven grilled shredded chicken. The mushroom soup is ready to serve.

We also bought a french baguette, apply some homemade garlic spread and sent it to oven. They goes perfectly well with the mushroom soup.