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！
