It's school holidays and I can't get much housework done with the kids around. There's no point packing as it will get messy the next minute. What I do is stay up late to clear my housework. Anyone wants to help out?
I always have mushroom in my fridge cos it's the family's favourite. For one of my late night suppers, I decided to make soup as I wanted some easy and fast to cook. Something I don't need much time to prepare nor lots of cleaning after cooking.
I had wanted to cook this but run out of cream. I 'stole' a few slices of my daughter's cheese to replace the cream instead to change it a little. Hot, creamy and yummy soup for the cold night. Just my kind of comfort food.
Ingredients:
- 500ml Water
- 8 Button Mushroom, diced
- 4 Shitake Mushroom, sliced
- 15g Butter
- 4 slice Cheese
- 1 tablespoon Flour
- 2 tablespoon Water
How to do it:
- Melt butter in a sauce pan.
- Add in the mushroom and saute till mushroom softens.
- Add in the water and bring to a gentle boil.
- Add in the cheese and stir to melt it.
- Mix flour with water.
- When soup begins to bubbles, gradually stir in the mixture to give the soup a creamy texture.
- Serve with bread.
Note:
- I do not add salt as it's salty enough with the cheese. However, if you find it not salty enough for you, add more cheese.
- You don't have to use 2 types of mushroom. I used 2 types, more if I have, as I prefers different texture.
This recipe is for Weekend Wokking hosted by Marija of Palachinka.
I used to buy those instant from Campbell. Thanks for the recipe, now I know how to make. hehehe ;p
ReplyDeletehehe.. same here... campbell only the way for me to cook mushroom soup.. thanks for sharing...
ReplyDeleteWhat kind of cheese did you use ah?
ReplyDeleteAnd the flour... all purpose flour?
What cute stars!
ReplyDeleteI love mushroom soup. It looks like replacing the cream with cheese was a good call!
Nice looking soup!
ReplyDeletecan you use any kind of cheese for this? and what do you say if i consider using maizena flour for this?
ReplyDeleteyour soup really look creamy and it's nice to eat at this cold season:))
ReplyDeleteJanice, My life zone,
ReplyDelete;)Can try this next time.
Wonderful Life,
I use Kraft Single and the Flour is All purpose flour.
Gaga, OkiHwn,
Thank you!
Gigie,
You can try any type of Cheese. Different types give different taste. I prefer to use plain flour for this instead of maizena cos maizena makes it 'gluey' not creamy looking.
Beachlover,
Thanks.
Thank you for submitting this great recipe to the WW! It's my kind of comfort food and sounds like something my mom used to make when I was little. The stars make it very festive :)
ReplyDeleteLooks delicious, I gonna try it!~ Thankx for sharing the recipe
ReplyDeletehi, i wanna ask do u need to blend the soup in a food processor? if not what happened to the mushrooms? are they still chunky?
ReplyDeleteahh...that's the recipe i want ;)
ReplyDeleteHi Wokking Mum,
ReplyDeleteI had tried this mushroom soup today. However, it did not turn creamy. Could it be because I used plain flour & I had done it in a wrong way. I did not disolve the flour with the water as I read the instruction wrongly. Instead of 1tsp of flour I put in 2tsp of flour into the soup. The soup turn out to be watery & it had separated the water & cheese :( I am gonna try it again so kindly give me some advise.
Thank you so much for sharing.
Mixue
hi, i tried the receipe but realised it's rather grainy. is it becos of the cheese? i oso used kraft singles.
ReplyDeleteYum! Great improvising for cream. I love mushroom soup.
ReplyDeleteSo sad that you have to stay up later to do housework. Maybe the kids can pitch in when they get older?
can i use unsalted butter??
ReplyDeleteMarija,
ReplyDeleteThanks for having me too.
Little prince's mummy,
Hope you like it.
Anonymous,
Don't need to blend. Just chop the mushroom into bits. They will shrink when cooked and you still have mushroom bits. If you like it smooth, then blend it.
Jazzmint,
Hope you try it.
Mixue,
This soup is not thick. If you use too much flour, your soup will have a floury taste, not very nice. Adding the flour shouldn't have any separation effect on the soup.
If you like your soup thick and creamy, add cream to it. Nestle cream or whipping cream also can.
Anonymous,
I don't think the cheese will cause the soup to be grainy. My guess is the flour. Did gently stir in the flour when the soup is bubbling? If not, that might be the cause.
wandering Chopsticks,
Thank you!
The kids do help with the housework but most of the time they messy up more. :P
Huisia,
Sure you can.
This Mushroom soup looks so beautiful with the colors, I'm sure it'll be a big hit with the kids! Nice colors!
ReplyDeleteAlthough I'm to a big fan of Mushroom, this sure looks yummy! I'm normally the one that will say no to
Mushroom soup with cheese.
Max mickle,
ReplyDeleteAww ... you don't like it with Cheese?
Hi, do I use fresh mushrooms or canned/dried ones?
ReplyDelete@Anon, Fresh ones. :)
ReplyDeleteHi!
ReplyDeleteCan we use milk instead of cream?
And no flour?
Love all yr receipes! Thanks!
You can but the soup wont taste rich.
DeleteYou fan omit flour. it's used to thicken the soup.
Thanks.