Ingredients :
- Soup
- 2 tbsp Butter ( Unsalted )
- 1 head Onion ( Diced )
- 4 clove Garlic ( Purée/Minced )
- Portabella Mushrooms
- Champignon Mushrooms Sliced
- Salt
- Black Pepper ( Coarsely Grounded )
- White Pepper Powder
- Chicken Stock Powder
- 2 cup Chicken Stock / Water
- 2 cup Fresh Milk
- 2 cup Full Cream
- Chicken
- 1 tbsp Butter
- 4 Chicken Thighs ( Cut into 4 pieces )
- Salt
- Black Pepper ( Finely Ground )
- Paprika Powder
- Garlic Powder
- Onion Powder
Method :
- On a large sauce pan, add 2 TABLESPOON OF UNSALTED BUTTER ( Medium Heat )
- Sauté one diced onion, 4 cloves of garlic and sliced mushrooms in butter. Season with salt and pepper ( to taste )
- Add in 2 cups of Fresh Milk and 2 cups of Full Cream to the pan. Season with chicken stock powder, salt and pepper. Bring to a boil.
- On a frying pan, add butter on high heat.
- Add chicken thigh pieces and season with salt, pepper, garlic powder, onion powder and paprika powder. Cook for 3 minutes each side.
- Add the cooked chicken into the soup and simmer for 15 minutes.
- Serve with Garlic Bread or anything you like..
- You can use Olive Oil instead of Butter. Any kind of button mushrooms will do. Take off the chicken if you just want the soup.
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