Pooh Bear Toast

I made some mushroom soup for breakfast during the school vacation and served it with some toast. I will be sharing the mushroom soup recipe in this post. :)


I used a Pooh Bear cutter to cut and imprint on the bread before toasting it.


This is a actually a cookie cutter, but it works on bread too. :) It's one of the first bento tool I bought when IT was still a toddler, and that was like almost 8 years ago. O.O

CREAM OF MUSHROOM SOUP

Ingredients:
20g Butter
1 onion, chopped finely
1 clove garlic, minced
1.5 cup chicken stock/vegetable/mushroom stock
300g portobello or brown/white mushrooms, chopped to large chunks
50ml thickened cream
50ml white wine
2 piece sage leave, chopped finely
salt and black pepper, to taste
chopped parsley, for garnishing

Method:

1. Melt butter over a deep saucepan, add onions and garlic, cook until onions are soft, around 4 minutes.
2. Add mushrooms and continue to cook for around 7 minutes till they soften.
3. Add chicken stock and simmer for around 15 minutes.
4. Remove from heat, set aside to cool for a while before blending the soup in a processor.
5. Return the soup to the pan, add in wine and cream, warm through without boiling.
6. Season with salt and black pepper, serve with chopped parsley.