Homemade Mushroom Soup by Alice Chin

1 onion
3-4 garlic
5-6 white button mushroom
5-6 shiitake mushroom
Unsalted butter
Full cream milk (I used Meiji)
Plain flour (a handful)
Chix stock


- Blend onion n garlic, set aside
- Soak, wash mushroom. Slice them.
- Heat e pan v approx. 1-2tbsp butter, stir fry all e mushroom for 2 mins, set aside.
- Blend e mushroom.

*To your liking, u can blend them in 2 batches. One more "mashy", e other one more "chunky". More "texture"

- Heat pan with butter n a dash of olive oil, fry e blended garlic n onion till fragrant, add in e blended mushroom.
- Stir fry for about 5mins, add in flour a little at a time to form "roux".
- Then add in full cream  (*not too much, slowly at a time.. )
- Then add in chix stock

For ur preferred consistency, u can add in either more milk or chix stock..

Salt n ground pepper prior serving. *pls taste first before adding salt.