Creamy Asparagus soup with mushroom

Ingredients
(serve 2-4)

1 packet of asparagus soup sachet
half canned of button mushroom
water
tapiocca starch

Method

1. Chopped button mushroom and set aside. Put 1 litre of water in a pot, empty the sachet and bring to boil.

2. Keep stirring the lumps mixture until all dissolve. Add in the chopped mushrooms and continue to stir.

3. When the soup starts to bubble, lower the fire and add in the tapiocca starch.

4. Off fire and serve immediately.