Mushroom soup by Joyce Ng

1 1/2 punnet of brown mushroom, sliced
1 knob butter
1 big onion, diced
1 stalk celery, diced
1 tbsp garlic, minced
1 bay leaf
2 sprigs fresh thyme
2 tbsp flour
400ml chicken broth
150ml fresh milk, may add thicken cream if prefer soup to be creamier
Salt & pepper to taste

Fry onion & garlic in melted butter till onion brown & soften. Add in mushrooms & celery continue to fry till mushroom soften & emits fluid. Add in the flour and stir till well mix. Add in the broth, bay leaf &, stir and bring to boil, simmer for 20minutes. Remove bay leaf & thyme. Season to taste. Remove from stove & blend soup to the preferred consistency ( I used a handheld blender). Put back to stove, add in milk & thicken cream if using. Bring to boil & ready to serve.

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