Quick and easy Recipe

Not interested in spending 16 dollars on a bowl of chunky mushroom soup in a restaurant? You can definitely make it from scratch if you have 15 to 20 minutes.

Ingredients

• Butter, salt, garlic salt powder, mixed herbs, and black pepper
• 5 cloves of garlic
• 1/2 of brown onion
• 14 white mushroom cups
• 2 portobello mushrooms
• 50 ml Heavy cream
• 350 to 400 ml Chicken stock

• Diced 2 cloves of garlics and half of your brown onion – place them on a plate and set them aside
• Chopped 5 white mushroom cups and leave them on a plat, set them aside too
• In the blender, include 9 chopped white button mushrooms and 3 cloves of garlics, blend them briefly (chunky texture is fine for your soup)

• Heat up your pot or pan to medium heat, add in olive oil and butter
• Add in garlic into the pot/ pan, pan fry it till it’s slightly browned before adding the 1/2 chopped brown onions into the pan
• When both garlics and brown onions are slightly browned, add in the white button mushrooms and stir fry it till the mushrooms are golden brown

• When the mushrooms are golden brown, add in 350 to 400 ml of chicken stock, then slowly add in 50 ml of heavy cream
• Stir the pot/ pan of soup gently to mix the mixture evenly, then add in your blended mushrooms into the pot/ pan
• Upon adding in the blended mushrooms, sprinkle some garlic salt powder and mixed herbs powder for extra flavour

• Heat the pot/ pan of soup up to 10 more minutes and you should be done
• Sprinkle some basil leafs if you wish to add in more flavours to taste or colour
• Also add in some black pepper