Gather ingredients. Prep mushrooms; clean & finely mince. See pic below. Keep aside.

Prep onion. Chop and finely mince. Pic below. Keep aside.

Next, combine and mix 1 tablespoon of corn flour with 1/4 cup of water. This is used to thicken the soup later. Adjust the amount added to the soup to suit your preferred consistency.

Heat 2/4 cups of cooking oil or olive oil in a deep pan. Add brown onion and saute for 1-2 mins or until translucent over medium heat.

Once the onion is well sauteed, add the mushroom. Cook over medium heat until mushroom is cooked and it usually takes less than 5mins.

Still on medium heat, add both milk & cream. Stir to mix. Bring to a simmer.

Add corn flour & water mixture. Add the mixture in few batches. Turn the heat to high, to see if the soup is thicken to your preferred consistency each time you add the corn starch mixture. Bear in mind, the soup will thicken when it’s cooled. Add seasonings (listed in the list of the ingredients).

Stir well and taste. Adjust seasonings accordingly. Bring to a boil. Then remove from the heat. Serve warm.

📝 Notes

1. To mince, we usually use pull chopper to ensure our ingredients are minced well.

2. Mincing mushrooms is optional because you can always blend the cooked mushrooms later. We do it before cooking bcos we love the texture and it’s less hassle or mess.

3. You can also add grated parmesan or grana padano cheese.