Untuk versi bahasa kunjungi Resep Sup Jamur Gurih.
-900gr Portobello mushroom (sliced thinly)
-1 big onion (diced)
-5 garlic clove (minced)
-1.5lt chicken stock
-150gr plain flour
-6 tablespoon lemon juice
-Salt and pepper
-Chives/spring onion for garnish
-Heat the butter in a pot.
-Add onion and garlic, stir occasionally until they soft.
-Add sliced mushroom, stir gently until they’re cook.
-Turn off the stove, add plain flour gradually and mix with the mushroom.
-Turn on the stove back on, add chicken stock, stir gently until all mixed and boil.
– Add milk, lemon juice, salt and pepper, stir until the soup boil.
-pure/put all the soup ingredients in a blender. Until all chuck gone.
-Serve with chive or spring onion, little bit of cream on top wouldn’t hurt but you know you can skip it
***FYI: Once the soup cooler, you can freeze it. Recommended freezer life – 3 months.***
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