after walking at our local market (tesco) hehe. we found some mushrooms for sale with a good deal. so we made homemade soup we bought:
- Baby portobello - RM 0.89
- Mix of button, swiss brown and portabello - RM 1.10
- Button mushrooms - RM 0.60
Ingredients
- Button mushrooms (sliced)
- Baby portobello mushrooms (sliced)
- Swiss brown mushrooms (sliced)
- Butter or oil
- Plain flour
- Chicken broth
- Low fat milk
- Dash of pepper
- Pinch of organo
- Grated Parmesan cheese (Parmigiano-Reggiano)
- Heat up butter or oil in a pan. If using non-stick pan, the fats used can be minimised.
- Add in the three mushrooms and saute till mushrooms give out their earthy juices.
- Add in chicken broth and milk and let simmer.
- Be generous as you sprinkle in the parmesan cheese and mix well. The cheese will lend some natural salt to the soup as well as flavour.
- After simmering for approximately half 20 minutes, scoop out 3/4 of the mushrooms.
- Pulse the mushrooms till coarse in ablender. Caution not to blend them too fine lest they lose their bite.
- Re-add the mushrooms into the soup and stir well.
- Add a dash of pepper and a pinch of oregano for seasoning.
- Dissolve flour in some water and add the mixture into soup while stirring the soup gently.
- Simmer the soup till it thickens to preferred consistency and it'll be ready to serve.
*** For a more creamy soup, you can substitute the low fat milk with whipping cream.
*** Instead of parmesan, you can substitute with cheddar for creaminess.
*** If you're a big time fan of mushrooms, you can add in other mushrooms such as shiitake as it really lends a richer taste to the soup. If you have an experimental streak, you can also try adding some eringi.
Now here is a pic of what we have that day, our MMS and some pasta (totaly awsome)
I got this from my SOYA blog... http://www.kytze.blogspot.com/ .. well this is her creation =) I love you SOYA!!!! Thanks and hope you enjoy your soup, please give me some comments.
