- 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
- 20 gm Coriander(torn)
- 150 ml 35% whipping cream
- Saute ingredients A for 3 minutes.
- Add hot water and Knorr Cream of Mushroom Soup Powder into ingredients A.
- Stir well and bring to boil. Simmer for 10 minutes and keep cool.
- Blend mixture to a smooth consistency. Boil again and finish with ingredients B.