Mushroom Soup

Preheat the oil. Fry the red onion and garlic until golden brown.

Add in the carrot, celery, leeks and mix herbs. Stir well for 5 minutes.

Add in the mushrooms and flour.

Pour in the chicken stock and bring to boil.

Remove from the heat and let it cold.

Blend the soup and sieve.

Preheat the soup again, add in the cream and serve with garlic bread.

Ingredients	Preparation
100 grams button mushrooms 50 grams black mushrooms 50 grams oysters mushrooms 1 tablespoon mix herbs 5 cloves garlic 6 red onions 100 grams carrot 100 grams leeks 100 grams celery 2 tablespoon flour 1 cup cream 1.5 liter chicken stock 1 teaspoon black pepper powder A pinch of salt	Preheat the oil. Fry the red onion and garlic until golden brown. Add in the carrot, celery, leeks and mix herbs. Stir well for 5 minutes. Add in the mushrooms and flour. Pour in the chicken stock and bring to boil. Remove from the heat and let it cold. Blend the soup and sieve. Preheat the soup again, add in the cream and serve with garlic bread.