INGREDIENTS A
  • 90 gm Knorr Cream of Mushroom Soup
  • 40 gm Planta Chef Margarine
  • 15 gm Chopped Garlic dices
  • 150 gm Sliced Portobello mushroom
  • 150 gm Sliced button mushroom & champignons de Paris
  • 150 gm Abalone mushroom
  • 1000 ml Hot water
INGREDIENTS B
  1. 20 gm Coriander(torn)
  2. 150 ml 35% whipping cream
METHOD
  1. Saute ingredients A for 3 minutes.
  2. Add hot water and Knorr Cream of Mushroom Soup Powder into ingredients A.
  3. Stir well and bring to boil. Simmer for 10 minutes and keep cool.
  4. Blend mixture to a smooth consistency. Boil again and finish with ingredients B.
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Directions