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Chef with red wine glass

(Sup Cendawan Berkrim)

Favourite Dishes from the Tunku's Kitchen
by Y.T.M. Dato' Tunku Mukminah Tunku Mohd Jiwa
Serves 8

Basic Ingredients
Butter 450 g
Plain (all-purpose) flour 150 g

White Chicken Stock 1.5 litres 
Bay leaf  1

Mushroom Soup
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.



   MUSHROOM SOUPS >>>>>    ·    Mushroom Soup with Garlic    ·    Cream of Mushroom Soup    ·    Cream of Mushroom (Indonesian)    ·    Cream of Shiitake Mushroom Soup    ·    Cremini Mushroom Rice Soup    ·   Cremini/Porcini Barley Soup    ·    Danish Creamy Morel Soup    ·    Four Mushroom Barley Soup    ·    Fresh Mushroom Soup    ·    Mushroom & Hulled Barley Soup    ·    Mushroom Barley Soup II    ·    Mushroom Broth (Vegan)    ·    Mushroom Stew    ·    Mushroom Stock    ·    Mushroom Stock II    ·    Mushroom Velouté with Almonds    ·    Mushroom & White Bean Ragout    ·    Old Time Mushroom Barley Soup    ·    Oyster Mushroom Soup    ·    Winter Portabella Mushroom Stew    ·    Wild Mushroom Soup   

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