Ingredients:

5 slices Gardenia Bread

200g fresh abalone mushrooms

100g fresh button mushrooms

50g Chinese mushrooms, soaked and simmer for an hour

200g celery, cut into pieces

1.5 litre water or beef/chicken stock

salt and pepper to taste

200ml evaporated milk

Cooking Method:

1. Wash and clean abalone and button mushrooms.

2. Combine mushrooms together with celery and add in water or stock. Simmer for 30 min.
3. Remove the celery and set aside to cool.
4. Toast the Gardenia bread till crispy, add into the soup and blend till fine.

5. Add in salt and pepper to taste and simmer for 1-2 min.

6. Stir in evaporated milk before serving.