Chicken Mushroom Soup

I learnt to make this soup from one of our church (Gospel Hall) member, Aunt Alice, her signature soup..We get to drink the soup almost every Chinese New Year..and my hubby liked it very much..so he requested me to learn it from Aunt Alice..It was a pretty easy recipe.

Ingredients:

2 cans of Campbell Chicken & Mushroom soup

1 can of button mushroom, cut into small pcs

3 onions, cut into small pieces

6-7 garlics, cut into small pieces

1 roasted chicken, preferrably black pepper flavour, shredded (you can get it from Tesco/Giant)

3/4 can of Fresh cream milk (using the empty Campbell soup can, and i used only 3/4 can)

1 can of water (using the empty Campbell soup can)

Pinch of black pepper

Proportion: 2 cans of Campbell soup: 1 can water: 1 can fresh cream milk

Methods:

1. Stir fry the garlic, onions & button mushroom.

2. Heat up the Campbell soup (with water). Add in (1) and combined well.

3. Add in the roasted chicken and stir well.

4. Sprinkle the black pepper, stir well.

5. Pour in the fresh cream milk and stir well till it is well cooked. Ready to serve.

Serving: 4 pax. (big bowl)