We Love Mushroom Soup

So thankful for this recipe - it is how Peanut and I survived his ordeals with HFMD (yes, the dreaded Hand Foot Mouth Disease) and microplasma.

Homemade Mushroom Soup (adapted from Karen Cheng's blog)

Ingredients
400g (I use 500g) of button mushrooms, cleaned and chopped

60g of butter

1 medium onion, chopped finely

1 small garlic clove, chopped finely

1 L of chicken stock (I use ½ L of Campbell’s Swanson Chicken broth, diluted with 150ml water and 100ml milk)

150ml cream (I use 1 can 170g Nestle cream)

salt and pepper to taste

Preparation:

1) Gently cook onion and garlic in butter, until brown. About 10 minutes.

2) Add mushrooms, stir for 10-15 minutes.

3) Add chicken stock. Bring to boil and simmer for 15 minutes.

4) Stir in the cream.

5) Use a hand blender (or food processor) to blend the soup into a smooth consistency.

Serve hot with bread sticks or hard rolls. Serves 8-10 (Halved all portions of ingredients for 4-5 persons)

And it's a hit this Christmas, especially with the kids (from 3 to 18 y.o). This year we celebrated Christmas with 3 families - Christmas eve's dinner with our new found friends/neighbours, the Su family, Christmas lunch with the Seah family (this has become a traditional yearly affair) and of course, our family Christmas dinner. Hope all of you enjoyed your Christmas as much!