For those of us growing up in the 70s and 80s, Campbell Soup would probably have been a familiar taste on our dinner tables.
But canned soups are never as healthy as homemade creamy goodness. Especially not when you’re a mom. So in nostalgic celebration of that creamy MSG-laden taste I crave for ever so often, I created this totally delish and 101% pure goodness of a shroom soup.
In order to achieve that wonderfully creamy and heavenly smoothness of the soup I pulled out my new kitchen toy – the Philips Jamie Oliver Blender!
This must-have kitchen gadget comes with a 600W of power, super easy speed control and one-touch pulse. Together with an ultra-sharp titanium coated five-star blade and ProBlend 5 technology, it makes light work of ice and other tough ingredients. So I can finish up with perfectly smooth smoothies, soups and batters every time. Plus with a high quality glass jar and detachable blade unit, it really saves me loads of trouble during washing!
Here’s what will be needed to make that lovely, creamy, superbly yummy Cream of Mushroom Soup –
500gms mixed mushrooms (brown/white or Portobello; sliced), 3 cloves of garlic(minced), 1 large onion(roughly chopped), 1 knob of butter (approx. 1 tbsp), 1tbsp concentrated chicken stock blend in 3-4 cups water, 1/2tsp of dried thyme, 2 tsp of plain flour, 1-2tsp of pure cream.
And here’s the step-by-step guide in making that shroom soup!
1) Place all the sliced mushrooms into a large soup pot and cook it on medium high heat with a knob of butter and a pinch of salt.
2) As the mushrooms are being heated you’ll notice it’ll develop a lot of liquid, just allow the water to dissipate on its own (this takes about 15-20mins)
3) Once the water has dissipated, allow the mushroom to brown, do stir occasionally and not let the mushroom burn
4) During this time, prepare the chicken stock
5) Once the mushrooms are browned, add chopped onions and cook till onions turn tender
6) Add in minced garlic, followed by 2 tsp of plain flour, stir till flour is incorporated into the mixture (till you don’t see the white flour anymore); add in the thyme
7) Pour in the chicken stock and bring the mixture to a boil then simmer on low heat for 45 minutes
8) Pour the cooked mushroom soup into the Philips Jamie Oliver blender (ensure that the lid is properly fitted otherwise the soup will splatter).
9) Blend the soup mixture till it’s totally smooth and creamy
10) Pour the blended soup mixture back into the soup pot and heat it for a further few minutes, at this point, add in the pure cream and drizzle in some more water (or chicken stock) if you feel that the soup is a little too thick, stir till well combined
11) Add salt and pepper to taste
12) Serve by garnishing with mushrooms, ham and spring onions
Now I’m pretty sure that this would be one dish Jamie Oliver himself would approve of as a good item to include in his Food Revolution menu.
Keep life simple with the PHILIPS | Jamie Oliver range which includes a food processor (S$268), blender (S$128) and handblender (S$108). Available at leading electronics and departmental stores.
Disclaimer : This is a sponsored post. Product attributes mentioned are provided by Philips. Opinions are 100% my own.