Mush Masarap Soup (Creamy Mushroom Soup)

Creamy and surprisingly tasty, this mushroom soup is perfect for your cool evenings!

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10-12 pcs dried shiitake mushrooms, rehydrated in 1 cup boiling water and sliced into thin strips
200 grams button mushrooms, sliced into thin strips
4 shallots, finely chopped
3-4 tbsps olive oil
3 sprigs fresh thyme
salt and pepper to taste
1 1/2 cups chicken stock (we used the one that comes in 1L tetra-pack)
1 cup Alaska Evaporated Filled Milk

In a large pot, sauté the chopped shallots in olive oil over medium-low heat until they have softened.
Add the sliced mushrooms and cook for an additional 5-7 minutes.
Pour in the chicken stock and add the thyme.
Simmer for 15-20 minutes. Add the Alaska Evaporated Filled Milk.
Season with salt and pepper to taste.
Blend the soup to your desired consistency with a hand blender (but if you don't have one, let the soup cool first and use a blender to smoothen it out).