Cream of Mushroom

There are 2 types of mushroom soup, one is blended finely where you can simply gulp the whole bowl down. I prefer the other type when I can savor the bits of mushrooms while enjoying the rich flavored soup. Sharing this recipe here so that all my friends get to enjoy this chewable mushroom soup ;)

Ingredients
250g Swiss white mushrooms
(I bought a pack of sliced mushrooms, its cheaper than whole mushrooms. Photo below shows some slices in a bowl of minced onion and the purple bowl at the back is minced mushrooms)

2 tbsp large yellow onion
1 knob butter
1 cup chicken stock
200ml cooking cream (I use Emborg brand, 200ml per pack)
1 tbsp white cooking wine
1 tsp cornflour
Black pepper
Dried dill (garnishing)

Method
1. Mince the onion.
2. In a blender, blend 1/2 portion coarsely and 1/2 finely. This is to create different bite sizes.
3. In a saucepan, melt the butter and sauté onion till fragrant.
4. Add mushrooms and fry until the water released from the mushrooms dry up.
5. Add cream, stock and black pepper. Bring to boil and simmer for 10 mins.
6. Mix some water to the cornflour and add to soup as thickener.
7. Simmer for another 10 mins while stirring constantly.
8. Add cooking wine and cook for a min before serve.
9. To serve, sprinkle some black pepper and dill or parsley as garnishing.