CREAM OF PORTOBELLO MUSHROOM SOUP

THERMOMIX RECIPE

JANE'S CREAM OF PORTOBELLO MUSHROOM SOUP

Ingredients
30 g Garlic, Peeled
20 g Shallots, Peeled
40 g Butter
240 g Portobello Mushrooms, cut away stem, break into 2 inches cubes.
150 g Fresh Mushroom/ Button Mushroom / Fan Mushroom 
1 piece Carrot, diced.
900 g Chicken Broth, Or 1 cube of chicken stock+ water
6 tablespoon All Purpose Flour, optional
400 g Cooking Cream
1 piece Large Yellow Onion, Diced

1 tsp Oregano Flakes
1.25 teaspoon Salt 

Pepper to taste

PREPERATION

1. Put in garlic and shallots to chop
    5 sec / speed 5

2. Add butter to saute
    4 min / V / spoon speed

3. Add all mushrooms, carrots and yellow onion to cook
    6 min / V / speed 1

4. Pour chicken broth, flour (if using), oregano flakes, salt and pepper to cook
    8 min / V / speed 3

5. Pulverize the soup
    25 sec / speed 7

(Adjust time to reach personal desire texture)

6. Pour in cooking cream, continue to bring to boil

    1 min / V / speed 3

*Optional:

Stir fry some sliced mushroom with butter in a pan, sprinkle some salt, pepper and oregano to taste, then added into soup for better texture and appearances.

Bon apetite