Mushroom Cream Soup

1. 1

   On a large sauce pan, add 2 TABLESPOON OF UNSALTED BUTTER ( Medium Heat )

2. 2

   Saute one diced onion, 4 cloves of garlic and sliced mushrooms in butter.

3. 3

   Season with salt and pepper ( to taste )

4. 4

   Add in 2 cups of Fresh Milk and 2 cups of Full Cream to the pan.

5. 5

   Season with chicken stock powder, salt and pepper.

6. 6

   Bring to a boil.

7. 7

   On a frying pan, add butter on high heat.

8. 8

   Add chicken thigh pieces and season with salt, pepper, garlic powder, onion powder and paprika powder.

9. 9

   Cook for 3 minutes each side.

10. 10

    Add the cooked chicken into the soup and simmer for 15 minutes.

11. 11

    Serve with Garlic Bread or anything you like..

12. 12

    You can use Olive Oil instead of Butter.

13. 13

    Any kind of button mushrooms will do.

14. 14

    Take off the chicken if you just want the soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.