Bread Butter Garlic & Mushroom Soup
Homemade roti dan sup cendawan memang puas hati.
Tips
Ingredients
| Bread Butter Garlic | |
| 1 loaf | bread of choice |
| 1 cup | butter |
| 5 cloves | garlic - minced |
| 1 tbsp | parlsey flakes |
| Creamy Mushroom Soup | |
| 600g | mixed mushroom |
| 1 large | onion - minced |
| 2 stick | celery - sliced |
| 4 cloves | garlic - sliced |
| 1.5 liter | chicken stock |
| 1 springs | fresh thyme |
| 2 sprigs | fresh parlsey |
| To taste | salt and sugar |
| To taste | ground black pepper |
| 75ml | single cream |
Instructions
- 1
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Mix well butter, garlic and flakes. Spread into bread and baked 180'c in 5min or the bread turn golden brown.
- 1
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Peel off any tough outer skins of the mushroom caps and throw them away, then slice the mushrooms finely.
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- 2
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Heat a large saucepan over a medium heat and pour in a splash of olive oil.
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- 3
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Add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, place a lid on top and sweat gently until softened.
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- 4
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Spoon 4 tablespoons of mushrooms out of the pan and put to one side. Pour the stock into the pan and bring to the boil.
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- 5
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Turn the heat down and simmer for 15 minutes. Season with salt and pepper, then whiz with a hand-held blender until smooth.
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- 6
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Pour in the cream, bring just back to the boil, then turn off the heat.
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