~ Thick Easy Oil-free Mushroom Soup

Taken from:
Tiffany's! 

Ingredients (serves 2-3):
200 g portobello mushrooms, 1/4 chopped into chunks, rest sliced
50 g oyster mushrooms
6 tbsp + 6 tbsp water (180 ml total)
2 tbsp flour
6 tbsp + 2 tbsp low fat-milk (120 ml total)
1 tsp soy sauce

Directions: 
1) Boil diced mushrooms in 6 tbsp water for 5 - 10 min in a pot. Remove mushrooms and set aside.
2) Add in the rest of the mushrooms and remaining water, boil and simmer till mushrooms are soft, around 15 min.
3) Increase heat, stir in 2 tbsp flour, and mix well to cook. Break up any large lumps with the back of a spoon.
4) Mix in 6 tbsp milk and soy sauce, and cook till bubbly. Simmer for 5 - 10 min and stir constantly to prevent burning of milk.
5) Pour the mixture into a blender and blend to desired consistency.
6) Return the soup into the pot, and rinse out residual soup from the blender with 2 tbsp of milk. Add in diced mushrooms and cook till bubbly.
7) Season with salt and pepper if desired before serving.
OR
1) Boil all mushrooms in 12 tbsp water for 15 min.
2) Mix in 2 tbsp of flour and cook till pasty.
3) Stir in 8 tbsp of milk and 1 tsp soy sauce, and simmer for 5 - 10 min.
4) Blend the soup till desired consistency, and serve with salt and pepper.

Remarks: 
Ahh I lost the pictures!!!

Attributed to the generous serving of mushrooms, the resultant soup was extremely thick, and some watering down with water/milk might do some good. Avoid over-blending and use chunky mushrooms, as the mushrooms got sort of mushy for my soup. Feel free to experiment with any type of mushroom. I might exclude the soy sauce next time around, which proved to be too overpowering. After slurping the last drop, I found the soup surprising filling - good for an afternoon lunch!