Tuesday 7 January 2014

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


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

  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.


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