Mushroom Potato Cream Soup (can replace with Broccoli)

If you are tired of having starchy thick soup, try this. Thicken the soup with mashed potatoes. Remove skin of a potato and steam till cook and soft. Mashed it and set aside. When cooking the soup, add in the mashed potato in and just thicken with 2 teaspoon of corn starch (pre mixed with water first) to smoothen the consistency.

Picture show how it looks like with mushroom soup and broccoli.  Serving suggestions with garlic bread (minced some garlic and mixed with butter, spread on bread and toast).

Ingredients (serves 4)

1. 1 large potato
2. 1 Yellow onion
3. 1 table spoon Butter (or cut a slice of about 1 cm from a butter block)
4. 8-10 pcs white or brown fresh mushroom – up to discretion Can replace with other ingredient like chicken, broccoli
5. Full cream Milk 250ml (1 cup)
6. Water 250ml (1 cup)
7. 2 teaspoon corn flour

Method

1. Peel potato and steam over high heat till cook and soft. You can test by piercing it easily with a skewer or fork. Mashed the potato till smooth and set aside
2. Peel onion and diced. Dice the mushroom, or any ingredient.
3. Heat up a pot, add in butter and onions, sauté till fragrant.
4. Add in mushroom or other ingredient and sauté
5. Add in water and bring to boil, lower heat to simmer for 5-10 mins
6. Add in mashed potatoes and milk and bring to very slight boil
7. Stir in corn flour mixture and stir with slight boil and remove from heat.