mushroom soup & garlic bread

Mushroom soup

Ingredients :-
50 g butter
1 onion (diced)
1 leek (chopped)
1 cup fresh button mushroom (chopped)
or
1 can button mushroom
half chicken cube
2 spoon flour
1 1/2 cups fresh milk
3 cups water
2 bay leaves
salt
white pepper

Method:-
Place the pot over a low heat, add the butter and melt it. Add the diced onion, leeks and mushrooms. Sweat them in the butter for about 5 mins without allowing them to colour. When the vegetables are soft and onions translucent, add the flour and mix it in well. Pour the milk and then follow by water, chicken cube and bay leaves. Stir well and season it with salt and white pepper. Leave the soup to cook for about 25 minutes, stirring occasionally. Discard the bay leaves. After the soup has turned creamy, pour it into a blender and blend until no bits remain. It is ready to serve.

Garlic Bread

Ingredients :-
1 baguette (french bread)
5 cloves of garlic
200 g butter
3 spoon chopped parsley

Method:-
Spoon the butter into a small bowl. Place some of the garlic cloves into the crusher, squeeze the handle tightly down and scrape off the crushed garlic into the bowl or you can use a stone mortar (lesung batu) to crush your garlic. Continue this process until all the garlic has been crushed. Add the parsley and mix well. Place the baguette onto the chopping board and cut across diagonally, into 2-3 cm slices, without cutting completely through the bread. Create a gap between the slices, add a dollop of the garlic butter and smooth it down. Finally spread any remaining butter over the top of the baguette. Unroll the aluminium foil and tear off a large enough piece to wrap the baguette. Place the garlic bread into the centre of the foil and wrap it up making sure that you seal the ends well. Place the baguette into the centre of the oven and cook for ten minutes. Turn it over and cook for a further 10 minutes and remove it from the oven. Ready to serve.