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Portabello Mushroom soup
Mushroom soup is one of my all time favourite soup, and goes the same for my darling hubby. When he was at The Pavilion entertaining his client last week, I asked him to pop in to Mercato supermarket to get a packet of fresh portabello mushroom. He bought both types that was available on the shelf, baby portabello and the BBQ portabello mushroom.  Naturally, the next morning breakfast was mushroom soup to go with the low GI multiseeds bread. In this recipe, I added a packet of instant mushroom soup powder from Campbell for a creamier texture because I skipped the use of milk and butter. In addition, it is also fortified with vitamins and some minerals. And you can skip the salt as well. The soup tasted good and preparation was quick and easy.  I chopped the portabello mushroom into very fine pieces as my husband prefer it than bigger chunk pieces. To spice up the soup a bit, I added in chopped coriander leaves, sweetcorn kernel and nutritional yeast powder.  My husband also had a more convenient way to take his soup breakfast. He broke the slices of bread into small bite size pieces and put them on top of his soup when serving, just like the Chinese eat their yau char kway over a bowl of porridge. And lastly two juicy pieces of Australian strawberry as light morning dessert to complete the meal.   This soup recipe:4 pcs baby portabello mushroom or 2 pcs BBQ portabello mushroom (chopped finely) 1 tbsp whole kernel canned sweetcorn 1 tbsp chopped coriander leaves 1 packet Campbell wild mushroom instant soup mix pepper to taste 300 ml RO water 1 tsp potato starch (for thickening of soup) 1 tsp nutritional yeast 1 tsp lecithin granules Put chopped mushroom and water to boil. Mix in the instant soup mix and stir well. Add in chopped coriander leaves and sweetcorn kernel and stir for 1 min. Thicken the soup with potato starch (mix with a little water before adding in to soup). Sprinke nutritional yeast and lecithin granules over soup when serving.  related searches : Portabello
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