Creamy Mushroom Soup (Recipe #1)
Serves: 6 hungry people
This is my version of the infamous Jollibee creamy mushroom soup.I have no idea how they make it, but having eaten bowls of it and experimenting just as many times I guess I have the cred to claim this recipe tastes close to the real thing. Just like any other home cooks, I am not into careful measurement. Please adjust as you see fit. If you have any comments or suggestions to improve this recipe, just holler. Enjoy!
1/4 kg elbow macaroni
1 t dried rosemary
1 c chicken stock or 1 cube chicken flavor
1 Knorr Cream of Mushroom powder (70g pack)
100 g frozen corn and carrots, diced
1/2 head cabbage, chopped finely
100 g canned button mushroom, sliced
100 g cooked ham, diced (optional)
1/2 stick butter (optional)
1/2 L water
oil and salt
- Boil water, 2 T oil and 1 t salt. Add, pasta, rosemary and chicken broth.
- On a separate bowl/mug, mix water and cream of mushroom powder.
- When pasta is almost cooked, add the corn, carrots and cream of mushroom. Simmer.
- Add mushroom, cabbage, ham and butter. Let it boil once, then serve.
- Serve with garlic bread.