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Ingredients (for 4 people) :
60gm butter
500ml chicken stock
350ml fresh milk
3 tablespoon of plain flour
To dice : 4 stalks celery, 1 stalk leek, 1 large onion,
300gm assorted fresh mushrooms (white button, brown mushrooms or portobello or a mixture of all)
salt & pepper to taste

METHOD :

melt butter in a pot

melt butter in a pot

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Sauteed the sliced onions until fragrant

Next, put in all the vegetables (diced celery, leek & mushrooms). Do not stir. Lower the heat and allow vegetables to "sweat" for 5 mins and then stir throughly with a wooden spoon.

Next, put in all the vegetables (diced celery, leek & mushrooms). Do not stir. Lower the heat and allow vegetables to “sweat” for 5 mins and then stir throughly with a wooden spoon.

Sprinkle flour over the vegetables and mix thoroughly.

Sprinkle flour over the vegetables and mix thoroughly.

Quickly pour in the fresh milk, follow by the chicken stock.
Quickly pour in the fresh milk, follow by the chicken stock.

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Stir the soup well after the chicken stock is added and let it simmer for 30 mins on low fire. Stir occasionally as the flour will thicken the soup. Add salt & pepper to taste.

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Pour all the contents in the pot into a blender and blend soup till smooth & creamy.

Drizzle a few drops of truffle oil on the soup just before serving (optional). Eat with warm

Drizzle a few drops of truffle oil on the soup just before serving (optional). Eat with warm toast.

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