Tuesday, May 15, 2007

Cream of Mushroom 蘑菇浓汤

When I was a teenager, canned soup was one of the things I'm hooked on. To me it was so different from soup that my father and mother made. We were never bought to coffee house so that was the closest I can get to an 'ang moh' (western) food. That was also the only thing other than instant noodle that I could cook. My father wouldn't allow us anywhere near his wok. But my father didn't approved these canned and instant food. He said too much preservatives. Hmm... he still stock up anyway ... for us. *smile*

If you are not too lazy to make your own creamy soup, here's what you need to do ...

  • 100g Fresh Button Mushroom, sliced
  • 60g Butter
  • 60g Plain Flour
  • 100ml Evaporated Milk
  • 350ml Bone Broth
  • Salt to taste
How to do it:
  1. Melt butter in pot while adding flour gradually.
  2. Mix well.
  3. Gradually pour evaporated milk while stirring.
  4. The mixture will become dough-like.
  5. Add broth gradually while stirring, until it become creamy.
  6. Add in the mushroom and bring to a boil.
  7. Add salt to taste.
  8. Serve hot.
Alternative - Cream of Chicken:
  1. Use 1 chicken breast meat instead of mushroom.
  2. Steam Chicken with 1/2 tablespoon Chinese cooking wine.
  3. Retain the sauce to be used together with the broth.
  4. Use chicken broth instead of bone broth.
  5. Cut Chicken into cubes or small pieces to be added to the soup last.
  • If you don't have broth, you can soup stock made using instant stock cubes.
  • Don't use water. It will be very bland.
  • Add more mushroom if you like.
  • If you find the soup to watery, add more evaporated milk.
  • You can also both mushroom and chicken to make Cream of Mushroom and Chicken.


  1. Hey Mom!

    Maybe I'm too self-centered and/or self-assumption that I would say..preparing cream of mushroom is my forte! As m a mushroom freak and would find anything that's cook-able with mushroom.And there are ALOT I'd say!

    Anyway, I'd recommend portobello mix with white button mushroom (the darker ones will give a yucky color).

    Boiled them, drained but dont throw away the boiled water as it has essence of the mushrooms.

    Processed them using the food processor, depending on how coarse/smooth you want them to be. I would recommend that you keep it coarse so that it has some bits and pieces for you to nibble on later. But again, it's individual preference.

    If you can't control the coarseness, leave some to chop, and blend the rest.

    As it would be all dry & sticky, pour the mushroom essence into the food processor rather than water (like you mentioned, it would be bland). Alternatively, you can use instant chicken essence.

    You can put the seasoning (pepper, salt, etc.) all together in the food processor + LIQUID WHIPPING CREAM (instead of flour, spare you from the lumpy texture!!), pour it out and voila!

    Well, that's my express cooking (hate washing the dishes!) Otherwise, you can bring them to boil and add the seasonings + cream then.

    For fancier presentation, you can saute few slices of the mushroom (spared earlier) and put as garnish on top.

    This recipe is a pretty much close to the ones served in ang moh cafes!Really! Try it and lemme know ;)


  2. Aiyo...

    you actually had it already. Sorry, pai seh!

    I was just too excited to share my recipe =)

    So sorry!