At long last, my fridge finally has space for replenishment. I am sure many out there, it is the same situation right now.
We tried to minimize going out as it poses lots of negative impact to the society. Praying each day, we will overcome this crisis.
What you need:Serve 6
2 pcs med size potato½ pcs med size onion4 – 5 pcs bay leaf100g cemembert cheese400g button mushrooms1000ml chicken stock
2 tbsp cooking creamSalt and black pepperFresh parsley for garnishing (I did not bother with this)
Method:Slice mushroom and onion.
Cut the potato and cheese into cubes.
In a soup pot, some olive oil and stir fry the onion and mushroom.In a TM, add olive oil and onion. Cook 2mins/100°C/Sp 2
Add in bay leaf and cook for 2 – 3mins.Add in mushroom. Cook 3 mins/100°C/Sp2
Pour in the chicken stock.
Add in the potato cubes and cheese. On low heat cook for around 30 mins.Add in chicken stock, potatoes and chicken broth. Cook 30 mins/90°C/Sp 3
Add in salt and black pepper. Remove bay leaf.
Pour the soup into blender and blend until smooth.Pour into pot again and bring it to a boil.Blend at 2min/Sp4 -7 gradually
Serve with fresh cream and chopped fresh parsley.
Enjoy!
