Monday, September 03, 2012

Cream mushroom soup

Never knew that Oyster mushroom could also be used to make mushroom soup.

I googled up and saw some others making it with assorted mushrooms like button & wild ones.

Since oyster mushroom's all I have, and I have a lot of those, i just gave it a go.

I didnt measure exactly so I'll just use rough estimation in the list.

-oyster mushroom (1 bowl / 2.5 cups)
-water (1 bowl / 2.5 cups)
-half piece chicken stock cube
-6 tblsp olive oil (if still not enough add a bit more)
-shredded cooked chicken meat (3 tblsp
-2 tblsp cream
-2 tblsp thyme
-salt n pepper to taste
-italian parsley (garnish)

The method:
1. Sautee onions until translucent
2. Add mushroom, sautee till soften
3. Add water and chicken stock cube
4. Bring to boil
5. Add thyme, salt and pepper
6. Simmer until taste is blended well and soup thickens a bit
7. Turn off fire and blend the mushrooms. I used a hand blender so it can be done on the pot itself and while its hot. If using a normal blender please cool it off a bit before blend.
8. Once blended, simmer a bit more and add the cream

Serve while hot, and dribble a bit more cream as deco, and garnish with italiab parsley if prefered.