Clean and prep the mushroom (roughly chopped/sliced) and the rest of the ingredients.
Heat olive oil. Add onion and garlic saut until translucent. Add mushroom. Stir and mix well. Add chicken granules/chicken cube and ground pepper. Stir and taste accordingly. Simmer until mushroom is really soft.
Add fresh milk. Stir well. Thicken with 1 tbsp of corn flour + 1 tbsp of water = mix together before adding to the soup (or use rice flour for gluten free mushroom soup). Simmer over low heat for few minutes. Once it starts to bubble, turn off the heat. Set aside to cool for awhile. Blend soup and puree until smooth and thick. I use handstick blender so i dont have to transfer my soup out from the pot. Serve warm with toasted garlic bread.
