Recipe: Fresh Mushroom Soup

The rainy season calls for comfort food like mushroom soup. I got these beautiful shiitake mushrooms at SnR for Php176.00 for 350 grams. Yesterday, I sautéed them with just garlic, lots of butter and a dash of Kikkoman.  Today, I'll make a simple classic cream of mushroom soup.

Preparation time: 15 minutes

Cooking Time: 15 minutes

Ingredients:

200 grams fresh Shitake mushrooms, sliced thinly 

1/4 cup butter

2 cloves garlic, minced

3 cups chicken stock

1 cup fresh milk

2 tbsp. flour

1/4 cup heavy cream

Chopped parsley 

Salt and white pepper to taste

Procedure:

1. Sauté garlic in butter. Careful not to brown them. 

2. Add the sliced mushroom. Stir for about a minute. 

3. Add chicken stock. 

4. Dissolve flour in milk to make a slurry. 

5. When stock comes to a boil, add the slurry slowly. Stir constantly in a medium heat until the soup has thickened. 

6. Add the cream and parsley and turn off the heat. Stir until the cream is incorporated into the soup. Season with salt and pepper. 

Serve warm with toasted buttered bread.

Happy Eats!