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aina has been sick for the past few days and it’s hard to get her to eat anything but soup. so, this was our lunch for today, with bread, of course.

this cream of mushroom soup is not that creamy. it’s more on the lighter side and, i think, is very tasty.

ingredients:
250gr mushroom, chopped. i usually use combination of white and brown button mushroom, sometimes with shitake, when available.

3 cups chicken stock, preferably the homemade one
1/2 cup whipping cream
3 tsps cornflour, dissolved in water

3 tbsps butter (i use unsalted)
3 shallots, minced
3 cloves garlic, minced
3 tbsps finely chopped parsley + a little more for garnishing
salt
ground pepper

to prepare:
melt butter in a large pot over a low-medium heat. then add shallot and garlic, stir constantly for 3 minutes or so, until pale golden in color. add the mushroom in and increase the heat to medium high. stir it for about 5 minutes until the mushrooms release their liquid.

pour the chicken stock and bring to boil. reduce heat and let it simmer for about 10 minutes, while partially cover the pot. then pour in the diluted cornflour, stir it in for 3-4 minutes until thickened. turn the heat off.

stir in the cream and parsley. add salt and pepper to taste. serve on bowl and garnish with the extra parsley.

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ps: this entry hs also been published as an article at The Urban Mama website.