Cream of mushroom soup (2)
Recipe for Cream of Mushroom Soup (2)
Source: Own concoction by modifying my cream of mushroom soup (1)
Serve: 2-3
Ingredients:
200g (1 box) Swiss brown (see photo below)/ button mushrooms (chopped)
1 medium stalk of celery (diced)
1 medium white onion (diced)
1 tbsp plain flour (heapful)
30g butter
300ml chicken stock/ broth (or dilute 2 tbsp Maggi concentrated chicken stocks with water) – You can add another 50ml stock if you want a more diluted soup
100g pure cream (I use Bulla pure cream with 45% milk fat content)
Salt and black pepper to taste
Fresh chopped parley and sliced mushrooms for garnishing (optional)Methods:
- Melt butter in a cooking pot.
- Lightly sauté onion under medium heat until soft and translucent.
- Add in mushrooms and celery, and sauté until medium heat for 10-15 minutes, or until the liquid released by the mushrooms is fully evaporated.
- Stir in flour and mix well with the ingredients.
- Gradually stir in the chicken stock until the soup becomes thick. Bring to a boil.
- Cover with lid and simmer for about 20 minutes. Stir occasionally to prevent the soup from sticking to the bottom.
- After that, turn off the heat and let the soup cool a little. Then pour into a blender and blend in batches.
- Pour the blended soup back into the pot.
- Add in pure cream and reheat gently for another 3-4 minutes. Be careful not to over-boil it.
- Season with salt and black pepper. Garnish with some chopped parsleys and sliced mushrooms. Serve with some garlic breads.
Tips:
- Do not soak fresh mushrooms in water as they are very absorbent and will release too much liquid during cooking. Wipe off any dirt from the mushrooms with damp paper towels. If the mushrooms are really dirty, put them in a colander and rinse quickly under a running water. Pat dry with a paper towel.
- Black pepper, preferably fresh grounded, is the key seasoning for this soup.
- Mushroom stems are used in this soup.
Hmm…nice one. Thanks for the tips! 😉
Homeladychef: Tks!! Hope you will find them useful in cooking. 😉
LK – how funny. I was JUST writing about mushrooms yesterday for a different post. I love them and I think they are totally underutilized. One of my favorite soups is with mushrooms and sherry, but I rarely make it because Paul isn’t a fan.
That picture is gorgeous!
Amy: Oh! What a coincidence! I got to check it out. Mushrooms and sherry soup – sounds interesting and delicious to me! 😉
I love your mushroom tips! My honey loves mushrooms but they always go bad so quickly cuz I buy the pre-sliced ones and keep them in the plastic bag that they come in. Now I know!
Cookie: Besides mushrooms, it is also not advisable to buy cut veggie unless you cook them immediately. 😉
I love mushrooms, and your soup looks incredible! I’ve never made a cream of mushroom soup, but now I’m inspired.
Lisa: Tks for your compliments! Happy trying! 😉
Hmm…just recently I started to use fresh button mushroom, Swiss brown mushroom, enoki mushroom and oyster mushroom in my cooking. I love it!
The cream of mushroom can be used as pasta sauce too? Sounds great to me.
Give me a bowl of your mushroom soup with few pcs of garlic bread. That can be my complete meal. 🙂
Little Inbox: Once you started cooking mushrooms, I am sure you will get hooked with them. Agree? 😉
i like mushroom soup… but never know how to make it… only know how to buy those can to make for myself. 🙁
NKOTB: This is a very simple recipe provided you have a blender at home. Do give it a try! 😉
My kids at home love mushrooms soup, will add this in my to do lists. Thanks for sharing.
Anncoo: Hope your kids willl love this recipe. 😉
Hi friend! How nice to have a bowl of mushroom soup during this rainy season here! I love your version of mushroom soup, can’t wait to make them again! 😉
Alice: I understand what you mean because it was raining too when I made this soup. Hope this 2nd version can meet your expection! 😉
I haven’t tried mushroom soup yet so I can’t wait to try this.
Tanya: It definitely warrant a try! Happy trying!!;)
This looks lovely! I have been craving for a good mushroom soup (like that of TCC’s) for a long time to come! I’m glad this uses a lot lesser cream!
Mrs Ergül: Even though it uses lesser cream, the soup is still very flavourful to me! 😉
this soup is always been on my top list! so have to make sure it is done properly! 🙂
BBO: If you have any better recipe for this soup, do share with me! 😉
looks super yummy. It is chunky and with mushroom bits. Drools.
Noobcook: Yes, it is indeed very yummy. Speaking about it, I am drooling too. 😉
Good to be reminded again about the general information about mushroom.
The soup looks so delicious!
Selba: Tks!! Glad you find them useful. 😉
omg this got me so excited.
am a big big fan of cream of mushroom soup!
especially the one at soup spoon!
can NEVER have enough of it.
if this tastes like the one i like (or even better..)
OMG I WILL LOVE YOU FOR THE REST OF MY LIFE! hahahaha!
Felicia: You really made me feel so excited reading your wonderful comments. I am sure after trying to make your own cream of mushroom soup, you will say “bye-bye” to others! It will save you a lot too! 😉
Looks so good and delicious! I love to drink mushroom soup but never make it myself.
Ching: Tks!! Maybe it’s time to give it a try! 😉
I love mushroom soup. I tend to add a lot of black pepper cos I like it with a bit of spice.. hehehe
Lee Mei (MCH): Me too! I luv those freshly ground pepper but my son can’t take it. So I only added extra pepper for both my hubby and my own’s portions. 😉
Looks so creamy..lovely presentation too! I’m normally too lazy to get rid of the stems, I just eat them =P
Pigpigscorner: Tks! What you had done is absolutely correct! They are edible regardless of which cooking method you adopt. 😉
Hi, may i know what is meant by pure cream? Is it UHT whipping cream?
Angeline: According to this source, cream is categorised according to its milk fat content and comes in two forms – pure and treated. It mentioned that pure cream does not usually contain any thickening agents and has a fat content of around 40%. I am using Bulla pure cream with 45% milk fat content. Not sure about UHT whipping cream. Maybe you need to compare the milk fat content. Hope it helps! Happy trying! 😉
I love your little decorations on top of the soup… looks too good to eat! It’ll be a great winter warmer!
Christine: Tks!! It is indeed a great comfort food for winter. 😉
Hi, thanks for the Raya wishes… so thoughtful of you! 🙂
Conngrats on the new website, i really like the layout & all, it’s very nice 🙂
Have a great week!
MyF: Tks!! I miss those Raya songs over here. I guess you must be very busy with your celebration now. Have a nice holiday! 😉
The kind of cream of mushroom soup that I love…earthy, fresh and just slightly chunky with mushroom bits 😀
Tigerfish: Tks!! 😉
Cool! Looks like those served in restaurant! Yum. Going to dip some “jiam tao lo ti” in it now. ;p
Dora: Tks!! Such a great idea! Will try it later. 😉
I never made a testy mushroom soup. I must try this recipe maybe this one will work.
Fast cooker: Hope this is the kinda soup you like. 😉
I love eating mushrooms since I have moved to Australia. Here we can easily find all kinds of fresh mushrooms at affordable price. You know what? I’d always keep a packet of fresh mushrooms in my fridge. ^0^
Christine: I do the same too. I find them very handy in my cooking and they are my son’s all-time favourite too. 😉
Thanks for the research on the mushroom, you really studied the ingredient well…. very professional!!!!
Craft Passion: Tks!! I also get to learn more at the same time. 😉
the first pictures shows the amazing texture of the soup
i’d like to jup into the screen and have a spoon of it
or all 😀
desperate.viz: Tks for your wonderful comment. 😉
Your mushroom soup looks delicious. Can’t wait to try it in our test kitchen. Mushrooms are so tasty in all sorts of recipes and most importantly, soooo nutritious for our families.
Regards, http://kidsnaturalnews.com/default.aspx
Wow…I’m sure my kids will be very happy if mummy know how to make mushroom soap, it’s their fav soap.
Can this mushroom soup keep in the fridge, think of doing more and just heat up when we need.
Mikii: Yes, you can do that but only add in milk/ thickening cream during heating up. If you want to keep it for a longer period, store it in the freezer. Hope your kids will enjoy it! 😉
May i ask, will the soup hv this creamy texture if i don’t blend?
Sherlyn: There are 3 things that will make the soup creamy. 1st: flour, 2nd: milk/cream and 3rd: blending. I will definitely recommend you to blend it to achieve the best results. But if you don’t have blender, then chopping finely mushrooms and the rest of the ingredients may help as well (to certain extend). Hope it helps and looking forward to hearing your feedback. 😉
Hi there, thanks for the soup recipes…i tried today and it was really good 🙂 yummy. I have friend who doesn’t have blender, can she cook without blender the mushroom ? how will it taste ?
thanks !
Mushroom soup lover: You’re welcome! Thanks for the kind feedback and glad that it suits your palate. Your friend can chop finely mushrooms and other ingredients to cook. It may help to certain degree. Tastewise, it will not be as creamy and flavourful as the recommended method. No harm trying the former and judge for yourself. Let me know how it goes. 😉
Hi there, i tried ur recipe yesterday. Wow, indeed it was easy to make & my boys like it.
Tks a million. I will surely make it again & again coz both my boys love campbell soups so with this soup I can substitute it. It’s healthier. I will experiment with other mushrooms coz i had only shitake & porcillini yesterday. Tks again.
Philomena: Thanks so much for your kind feedback!!! So glad that it suits your boys’ taste bud. Yeah, it is definitely healthier and tastier than those canned soups. Feel free to experiment with other mushrooms. Happy trying! 😉
Hi hi… I am a new fan :))))) I tried your mushroom soup 2 today. Yummy! My 11month old boy loved it too 🙂 Thanks for sharing.
Sharon: Thanks for being my fan and glad that your little boy loved my recipe!! Please note that most of my recipes are suitable for toddlers above 2.5 years old. Hence, you may need to adjust the seasonings accordingly. 😉
I want to try this recipe for my little one 🙂
thanks Dollie!!
Lin: You’re welcome! Hope your little one will love this soup. 😉
Hi, I tried the recipe today. Your recipe says to simmer for 20 min but before 10 min was up, my soup became paste-like even though I have added extra chicken stock. I ended up simmered the soup for only abt 10min. It was still paste-like after I blended it and added the pure cream. Is it suppose to be like that? I ended up added some water to make it to the consistency of a cream of mushroom soup.
Do you use home-made or ready-made chicken stock? If you use home-made, can you pls share how to prepare chicken stock?
Thanks.
Mei Ling: Thanks for your kind feedback. This soup will be at the thick side as compared to Chinese soup but it will not like a paste. Did all your ingredients fully cover by water/ stock? When you simmer the soup, try to stir it occasionally and make sure the heat is low. Try to reduce slightly the plain flour and add more chicken stock for a diluted soup. For this recipe, I didn’t use homemade chicken stock. I diluted 2 tbsp of Maggi concentrated chicken stocks with water. If you want homemade chicken stock, I would suggest that you google for the recipe as it is quite difficult for me to explain in this comment section. Sorry about that.
Thanks for your sharing! I made it yesterday for my Hubby and he likes it! Anyway, I omitted celery and using original super flour instead of plain flour since I don’t have it at home. Surprisingly, it still turn up yummy! Hurray, i can now say NO to those canned creamy soup 🙂
Ice: Thanks for your kind feedback!! I had stopped buying canned soup for a long time. Glad that you are joining me too! 😉
Hi! Tried this soup today and it taste absolutely heavenly!
SL: Thanks so much for your kind feedback! 😉
Hi, instead of pouring it inside a blender?
It is fine to use a hand held blender instead?
Donna: Yes, it will be a better option if you have a hand held blender. 😉
Hi Lai Kuan.. Can I use shitake instead of button/swiss brown?
Ven: I won’t suggest shiitake as they can yield a nice taste as compared to white or brown button mushrooms. Baby Portobello can also be used. 😉
Thanks for your reply. Btw I really like your blog. It helps me much.
I tried this today and it is so easy to make.
The blending part was easy for me as I have a hand held blender.
Only worry was the simmering part that the ingredients will burn n stick to the pot. I added more water to suit my family’s preference :))
Donna: Yeah, it is really an easy-to-make recipe. To avoid any burning, you need to constantly stir it during simmering. Hope it helps! 🙂
Thanks for your beautiful recipe. Im a newbie and have a question : Why can we only add pure cream after we blend?
Ida: That’s because pure cream can be easily combined well into the soup. 🙂