Mushroom Soup

Mushroom Soup Recipe 


400g Assorted mushrooms, roughly chopped
1/4 onions, chopped
1 clove minced garlic 
5 chicken mid wings
2 slices of bacon, cut into 1cm pieces
1 bay leaf
1 sprig of thyme (optional
Milk, the amount to add depends on how thick you want the soup to be.
Salt and pepper, to taste
1 tablespoon Butter 


1) Heat up 1 tablespoon of oil in a pot, add in bacon and chicken wings. Pan fried until brown on both sides. Remove and set aside.
2) The pan should have some oil from pan frying the bacon. Add butter, onion and garlic, saute in medium heat until the onion turn soft and fragrant.
3) Add all the mushrooms, salt and pepper, saute until the mushrooms turn soft. 
4) Put the bacon and chicken wings back to the pot. Add water, just enough to cover the ingredients, follow by bay leaf and thyme if you are using it. 
5) After the water is boiled, turn to low heat and simmer for 30 minutes.
6) Remove the chicken wings. Blend the ingredients with a stick blender until smooth.
7) Add milk to the soup and then turn on heat. When the soup starts boiling, turn off heat immediately.
8) Shred the chicken wings and serve with the soup.