Hearty Potato Mushroom Soup

I made this soup this afternoon for my mum~ I learned this recipe on a TV cooking show, the soup is so success and delicious!!!!The one thing is there is no whipping cream adding into it, Oh! I LOVE IT!!
My mum loves this soup so much, if she knows i'm using her ice blender to blend this soup, she's gonna kill me...
Keep the secret...




RECIPE: Potato mushroom soup
Serves4-5

INGREDIENTS:

3 potato

2 big red onions

a packet of fresh mushroom

low fat milk

1/4 chicken stok cube

black pepper

oil

water

METHOD:

1. Slice the potato, onion and mushroom.
2. In a pot, heat the oil and add in the sliced onion.Add in the potato and stir continuosly until fragrant.
3. Add water till cover all the potato and onion in the pot.Reduce the heat. Cover and simmer for 20 to 30 minutes or until the potato is soft..Allow to cool slightly.[pic1]
4.Place a saucepan on a medium heat and add 2 tablespoons of olive oil. Add all the sliced mushroom and one teaspoon full of black pepper and 1/4 of the chicken stok cube. Don't worry about putting too much of pepper, it helps to kill the heavy smell of raw mushroom.
5. Cook the mushroom until dry and slightly turned brown.Set aside.[pic2]

6.Place the slightly cooled potato mixture in a food processor and blend until smooth.

7.Return the mixture to the pot, adjust the seasoning by adding a pinch full of pepper and a pinch of chicken stock if necessary. Reheat then stir in the mushroom and milk (ratio of mixture:milk is  1: 3/4).

8.Stir continuosly . Once boiled , bubble appear, turn off the heat and serve.

pic1

pic2

So healthy, So tasty.