Homemade Mushroom Soup 自制磨姑汤

My elder daugther favourite soup, mushroom soup. She always prefer the mushroom soup that I made compare to those can be ordered from restaurant. The process to make this soup is easy but it is costly compare to just order it at outside. The mushroom itself already cost RM8, plus you need the thickening cream/whipping cream which cost about RM6-RM7 as well even though you will not finish the entire box. The recipe able to produce 4 full bowl (picture's bowl size)of the soup with 200g mushroom.

这是我的大女儿的最爱！她时不时总会要求我煮这道汤给她喝。她不太喜欢西餐厅的磨姑汤，可能自制的味道较浓及美味吧！准备及烹饪过程很间单，只是材料蛮贵的，磨姑一盒200g大概8令吉，thickening cream/whipping cream 6-7令吉，虽然一次用不完。200g磨姑能煮4碗（满）图中的份量。

Ingredients:

200g white botton mushroom( chopped into small size)

50g-100g thickening cream/whipping cream(personal preferance)

1 Onion( chopped)

2-3 glove of garlic( minced)

2 tbsp of plain flour

1 tbsp of butter

3-4 can's button mushroom( chopped into small cube) optional  

1 cube of chicken stock

1Liter of water

Methods:

1. Boil the water with the chicken stock in a pot( 1.5L).

2. Heat pan and melts the butter. Fry the onion and garlic till soft.

3. Put in white button mushroom and cook till it is soft too.

4. Stir in plain flour till all the ingredrients miz well. 

5. Transfer the mushroom mixture into the pot and leave it boil for 10

    minutes.

6. Use the electrical blender oand blender to blend the mushroom until the

    soup is smooth.

7. Reheat the soup again and bring it toboil, put in the chopped can's

    button mushroom and stir in thickening cream.

8. The soup is ready to served now.

材料：

磨姑一盒200g（切碎）

50g-100g thickening cream/whipping cream

1粒大洋葱（切碎）

2-3片蒜（切碎）

2汤匙普通面粉

1汤匙牛油

3-4粒罐头磨姑（切碎）随意

1 粒鸡精粒

1公升水

做法：

1。把水加入鸡精粒煮滚。

2。热锅，将牛油热至溶，加入洋葱及蒜炒软。

3。加入磨姑炒软。

4。待磨姑软后，放入面粉收汁。

5。将磨姑放入鸡精汤中，滚10分钟。

6。把磨姑汤倒入混合器搅碎至汤滑。

7。再将搅滑的磨姑汤煮滚，加入罐头磨姑碎及thickening cream搅拌均

      匀。

8。大告功成！