• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Garlic Bread
  • 80g softened butter
  • 2 cloves garlic, finely chopped
  • 1/8 tsp freshly ground black pepper
  • 1/2 tbsp chopped parsley (optional)
  • 1 baguette
  • Mushroom Soup
  • 75g butter
  • 50g plain flour
  • 475ml chicken stock
  • 475ml UHT milk
  • 300g Gunung Jerai shiitake mushrooms
  • 2 cloves garlic, coarsely chopped
  • Seasoning
  • 1/2-1 tsp salt or to taste
  • 1/2 tsp pepper
  • 150ml whipping cream
  • 15g (extra) Gunung Jerai shiitake mushrooms, coarsely chopped


  1. Melt butter in a saucepan over a very low heat. Once the butter melts, stir in flour. Cook for about 10-15 seconds, stirring continuously. Add in fresh chicken stock gradually and pour in milk. Bring to a boil over a moderate heat, stirring occasionally.
  2. Add the mushrooms, garlic and seasoning. Reduce the heat and simmer for 4-5 minutes.
  3. Remove the soup and allow to cool slightly. Purée in a food processor.
  4. Return soup to the saucepan and stir in whipping cream. Cook over a gentle heat. Add in the chopped mushrooms and adjust salt and pepper to taste.
  5. Once bubbles appear on the surface of the soup, remove saucepan from flame. Pour soup into individual soup bowls and serve immediately with the garlic bread.
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1 thought on “Garlic Bread & Mushroom Soup”

  1. Rose Martine - February 10, 2020 at 12:23 pm

    This recipe looks awesome!!! Since I don’t use grain flour, do you think almond or coconut flour would work well as a substitute? Thanks!
    rose martine


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