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Add water and MAGGI Cream of Mushroom Soup in a large saucepan. Bring to boil under constant stirring.
Add carrot and garlic then simmer for 10 –15 minutes or until carrot is cooked.
Blend soup mixture in electric blender with the butter until smooth.
Return soup to a saucepan. Season with pepper and simmer for another 2 minutes then serve.
Per Portion of 300g
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