Tuesday, October 2, 2007

Creamy Mushroom Soup 奶油蘑菇浓汤

I did a Cream of Mushroom before which was like those canned soup. A friend who tried it told me it would be better if it taste less floury. You can make creamy mushroom soup without using or use very little of flour and it taste equally good. Just spend slightly more money *wink*.

Anyway, this recipe is adapted from my Creamy Broccoli Soup.


  • 300g White Button Mushroom
  • 10g Butter
  • 300ml Chicken Broth
  • 250ml Whipping Cream
  • Salt to taste
How to do it:

  1. Saute Button mushroom with butter till mushroom absorb the butter.
  2. Pour mushroom into the blender.
  3. Add the broth.
  4. Blend till smooth.
  5. Pour into a pot.
  6. Add in the whipping cream.
  7. Stir to mix well.
  8. Bring to a boil.
  9. Serve.

If you prefer the soup to be thicker, gradually stir in cornflour mixture to thicken it.

  • Click HERE for printer-friendly version of an original recipe.


  1. Not a fan of mushrooms, but it's certainly a symbol of fall!

  2. Ooo.. mushrooms again! I made mushroom soup few weeks ago too. Really LOVE mushrooms. And I felt like licking the bowl after finishing the soup. lol

  3. Kelly,
    Oh, you dont like mushroom? Aww ... I love all sort of Mushroom. Very yummy@

    Haha ... Mushrooms are nice!!

  4. I like to drink this soup but I scared will get fat..fat...

  5. is whipped topping possible in place of whipping cream? are they the same??

  6. Cherry Potato, use low fat cream then. ;)

    Anonymous, no, they are not the same thing. And you can't replace whipping cream with whipped cream/topping.