Cream of Mushroom Soup (蘑菇汤)



I think most Asian families will know of this famous cream of mushroom soup. It is commonly sold in the canned form at supermarket. Most children will like this soup because it is very creamy..


My kids love this soup too and always requested us to buy when they saw it at the supermarket. I promised that I will prepare for them using fresh mushroom and that taste will not be compromised.


I am unsure but I believed that homemade mushroom soup definitely are healthier as we can adjust the creaminess of the cream by using less creams. We can add more mushrooms to enhance the taste.. However, it will not be as economical as what is sold in the supermarket since fresh mushrooms are rather costly in Singapore..Am I deterring you from  trying to prepare this? I hope not and I am sure healthy living is more important than anything else.


“Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods. This use is similar to that of a mushroom flavored gravy. Soups made with cream and mushrooms are much older than the canned variety. Ancient Italian (Salsa colla) and French (Béchamel) cream sauces, and soups based on them have been made for many hundreds of years. In America, the Campbell Soup Company began producing its well known “Cream of Mushroom Soup” in 1934, the same year that it introduced “Chicken with Noodles“.” (Source:



Servings : 4-5 adult servings


  • 500 grams of Portobello mushrooms *
  • 300 grams of Swiss brown mushrooms or fresh button mushrooms *
  • 2 tablespoons of butter
  • 1 big onion – cut into small pieces
  • 1 cup of heavy or double cream
  • 1 cup of plain flour
  • Dashes of black pepper
  • Some chopped parsley or dried parsley
  • 5 cups of chicken stock or 5 cups of plain water with 1-2 chicken stock cubes

* Type of mushrooms can vary based on availability and individual preference. Other possible mushrooms are fresh shitake mushrooms, cerimi mushrooms and etc..Quantity can be easily adjusted too. A bit more or less are acceptable.



PicMonkey Collage1

  • Cut the mushrooms and onion into small pieces.

  • In a pot, put the butter followed by the chopped onion. Sauté after fragrant. Unlike Chinese cooking, there is no need to sauté until brownish. As long as aroma penetrate the house, it is considered as adequate. Add the sliced mushroom.

PicMonkey Collage2

  • Stir fry for 1-2 minutes until the flavour are incorporated. Add the chicken stock, bring to boil and let it simmer under medium heat for about 10 minutes. Transfer the soup to a blender. Blend until as find as possible. Transfer the blended soup back to the pot, add in the chopped parsley and 1 cup of cream. Cook under low to medium heat until it boils.

  • Put about1.5 cups of water to the 1 cup of plain flour and stir until well mix. Add gradually to the mushroom soup until the desired consistency you are looking for. YOU MAY OR MAY NOT NEED TO USE ALL THE FLOUR SOLUTION.  In the event that it become overly sticky, just add some water to dilute it. Stir well, add pinches of salt, dashes of black pepper . Off the heat and best served hot with some American biscuits or breads.



This soup is very easy to prepare and recipe is very flexible. All quantities stated is a starting point for you to lay your hand to try preparing it. A bit more or less is acceptable. You can basically used any type of fresh mushrooms and feel free to explore one that suit your taste buds.


Hope you like the post today. Cheers and have a nice day.