CREAM OF MUSHROOM SOUP
(Sup Cendawan Berkrim)
Favourite Dishes from the Tunku's Kitchen
by Y.T.M. Dato' Tunku Mukminah Tunku Mohd Jiwa
Butter 450 g
Plain (all-purpose) flour 150 g
White Chicken Stock 1.5 litres
Bay leaf 1
Butter 50 g
Button mushrooms (cendawan butang) 200 g, washed and coarsely chopped
Shitake mushrooms 200 g, washed and coarsely chopped
Double cream 1 litre
Salt to taste
Ground white pepper to taste
Bread crouton 2 Tbsp
To prepare the roux
Melt butter in a large pot.
Add flour and stir continuously for 5 minutes.
Add white chicken stock and whip the mixture vigorously with a wire whip till slightly thickened and smooth.
Add bay leaf and simmer for 1 hour.*
Strain and set aside.
To prepare the mushroom soup
Heat a pot over a low fire and saute butter.
Add chopped button and shitake mushrooms. Saute until soft, stirring occasionally. Remove from heat.
Pour mushrooms into the pot of strained soup and simmer for 20 minutes.
Pour in the double cream slowly, while stirring gently
Add salt and pepper to taste.
Garnish the soup with bread crouton.
* Chef's Note: The roux is simmered for an hour to remove the smell of the flour.