Cream of Mushroom Soup

Recipe: Cream of Mushroom Soup蘑菇浓汤

Serves: 2

Ingredients

1 TBSP butter ¼ sweet onion (50g, diced) 10 fresh baby bella / white button mushrooms (150g, sliced) 50ml + 450ml chicken broth 3 TBSP all-purpose flour 120ml half and half cream / fresh milk

Seasoning salt to taste pinch of pepper   Garnish cilantro / parsley croutons

Preparation
1. Put 3 TBSP all-purpose flour in a small bowl. Gradually stir in 50ml of the chicken broth. Mix well until no lumps.	2. Melt 1 TBSP butter in a saucepan over medium low heat.	3. Turn heat to medium high. Add the onions and saute for 2 minutes or until lightly colored.
4. Add mushrooms and continue saute for minutes over medium high heat.	5. Add chicken broth. Cover with lid and simmer for 3 minutes over med high heat. Turn heat to low, and continue to simmer for 5 more minutes.	6. Gradually pour flour mixture into the soup over low heat. Keep stirring the soup as you pour the mixture.
7. Turn heat to medium low and continue stirring until soup thicken.	8. Turn off the heat. Reserve some mushrooms slices to combine with blended soup later.	9. Let the pot of hot soup stand slightly cool in cold water bath.
10. Blend the soup until smooth by using a blender. Beware to hold down the lid very firmly when blending hot soup because the steam will conspire to blow the lid off.	11. Return soup to boil on medium heat until it starts bubble again.	12. Turn heat to low, stir in the cream or milk. Let simmer for 1 more minute over medium low heat then turn off the heat.
13. Season soup with salt and pepper. Divide the reserved mushrooms slices into serving bowls. Ladle soup to each serving bowl. Garnish with croutons and serve hot.

Notes

Avoid adding pepper when soup is boiling hot because it will cause lumps just like stirring milk powder in a cup of very hot water.