Winter’s here and so we need to keep ourselves warm. Soups are healthy dish filled with fresh ingredients that s good  for the young and old. During winter, we tend to drink less water because we don’t feel thirsty. Hence our body can drift to dehydrate mode. Therefore, we should consume more liquid during winter and soups a way to go too, Agree?

Mushroom soup is one of my favorites and this time I added a new ingredient which is celery. In Asian households, we usually have chicken, pork, lamb and beef soup intensely cook with vegetables for hours until a broth is formed. It s mushroom soup for my family today.

Ingredients

• 350g field mushrooms, cleaned, roughly chopped ( mixed mushrooms is fine )
• 4 potatos, roughly choppedd
• 1 white onion, chopped
• 2 sticks celery, sliced
• 20g butter
• 1 tbsp oil
• 1 garlic cloved, crushed
• 150ml white wine
• 1.2 litres chicken stock
• salt and pepper to season
• some parsley to garnish
• sour cream to garnish

Method

1. Heat butter and oil in a large pan over medium heat. Add the chopped onion and celery, turning it in the butter until well coated. Stir in the potatoes. Cover and sweat over a low heat for 5-10 mintues until soften but not browned.
2. Add the mushrooms, garlic, white wine and stock. Season, bring to the boil and cook for 15 minutes until all the ingredients are tender.
3. Put the mixture in the food processor and process until almost smooth. Pour the soup into a clean pan and bring to a boil, garnish with parsley and cream. Voila! Happy Day!