Ingredient A

• 60g Lurpak Salted Butter
• 200g Shitake Mushroom (sliced)

Ingredient B

• 200g Mushroom Button White & Brown (cut)
• Baby Oyster Mushroom (cut)

Ingredient C

• 120g Yellow Onion
• 3pcs Garlic
• 60g Leek (cut)
• 60g Carrot (cut)
• 60g Celery (cut)
• 1tsp Rosemary
• 1tsp Thyme
• 2tsp Black Pepper Ground
• 1.5tsp Fine Salt

Ingredient D

• 3tbsp All Purpose Flour
• 1000g Water
• 2pc Chicken Stock Cube
• 500g Water
• 600g Arla Whip & Cook

Croutons

• 4tbsp Naturel Olive Oil
• 2pip Garlic
• 5pcs Bread (cut into cube)
• Pinch of rosemary
• Pinch of salt

1. Use a bit of butter from ingredient A to saute mushroom until soft. Set aside.
2. Heat up ingredient A, add ingredient C and saute until fragrant.
3. Add D, cook until soft.
4. Stir in E until combine.
5. Add F, cook until bubble. Set aside to cool down.
6. Use a blender to blend the soup with water (G) until smooth.
7. Pour the soup mixture into a pot, cook again and continue stirring while cooking to avoid burn at the bottom.
8. Add H, cook until bubble.
9. For Croutons, heat up A, add B and fry till fragrant.
10. Toss the bread with the A & B, bake in the oven until brown. Serve croutons with mushroom soup.