Creamy Portobello Mushroom Soup

Whenever I eat a three course meal, I look forward to the soup starters - Mushroom Soup! I absolutely love mushroom soup especially those that are freshly blended and filled with the mushroom richness instead of the salty, starchy Cream of Mushroom can soups even though I find the can soups a great invention to satisfy your late night cravings when you are just too lazy to cook anything :p

The Recipe: Creamy Portobello Mushroom Soup
Serves 2-3

The Ingredients:
1) 2 tablespoon butter
2) 1 tablespoon olive oil
3) 1 onion finely chopped
4) 1 chopped garlic clove
5) 1 tablespoon plain flour
6) 400ml chicken stock
7) 250g chopped Portobello mushrooms
8) 1 teaspoon thyme leaves
9) 100ml thickened cream
10) salt and pepper
11) Garlic bread

Get Cookin!

• Heat up the butter and olive oil over medium heat.
• Add in chopped onion and garlic and stir till the onion is soft and translucent
• Stir in the mushrooms and mix evenly until the mushrooms are sauteed.
• Add in the plain flour into the mixture and mix evenly.
• Pour in the chicken stock and bring the soup to bowl.
• Turn down the heat when the soup is bowling and let it simmer for 15 minutes.
• Add in the thyme leaves.
• Scoop the mushrooms and some soup and be careful because its hot! and place it in a blender and blend until the mushrooms bits are fine.
• Pour the blended mixture back into the pot and bring the soup to boil. 
• When the soup is boiling, turn down the heat and pour in the thickened cream. Stir the mixture thoroughly and add in some salt and pepper to taste.
• Tadahh! Your creamy mushrooms are done! :D
• Garlic Bread: Spread a thick coat of garlic herbs on bread and give it a little toast!

You can now enjoy your garlic bread and creamy mushroom soup during your lazy afternoon teas :D