Mushroom Cream Soup 蘑菇忌廉湯
Fresh Brown Mushroom 600 g
Shallot 3 pcs
Garlic 3 cloves
Chicken or vegetable stock 500ml
Single cream 100ml
Brush the mushrooms clean, then finely slice.
Peel and finely slice the shallot and garlic.
Heat a splash of olive oil in a saucepan over a medium heat, add the shallot, garlic and mushrooms, pop the lid on and cook gently until softened.
Spoon out 2 tablespoons of mushrooms, and keep for later.
Pour the stock into the saucepan and bring to the boil over a medium heat, turn the heat down to low and simmer for 10 minutes.
Season to taste with salt and black pepper, then whiz with a stick blender until smooth.
Pour in the cream, bring just back to the boil, then turn off the heat.
Top with the reserved mushrooms and drizzle lightly with cream or extra virgin olive oil.