Whenever we dine out and see mushroom soup on the menu, we have the tendency to order it. Most of the time, we were rather disappointed with what was served to us. It was either too watery, or tasted like it was straight out of a can. We could tell, because we used to stock up cans of mushroom soup at home.
One of the more memorable mushroom soup I’ve tasted comes from Bakerzin. Rather surprising given that they are more into dessert and pastries. What makes their mushroom soup memorable isn’t how rich or tasty the soup is, but the bits of bak kwa they add into the mushroom soup.
Now that I’ve started making my own mushroom soup, we have stopped ordering mushroom soup at restaurants and we no longer have cans of ready-made soup sitting at home. This mushroom soup is the best we’ve tasted, the way we like it.
Here’s the mushroom soup recipe, adapted from here. Enjoy!
MUSHROOM SOUP
Serves 2
Ingredients:
- 250 gram mushroom
- 3 tablespoon butter
- ½ onion, chopped
- 1 clove garlic, chopped
- 1 tablespoon all-purpose flour
- 500 ml hot chicken stock
- 2 tablespoon cream
- Salt and black pepper to taste
- Bak kwa, cut into small pieces (optional)
Method:
- Clean mushrooms under cold running water or wipe the surface with a damp cloth. Chop the caps and stems into small pieces.
- Heat up butter in a pot and cook chopped onion and garlic until they are soft, but not browned, approximately 5 to 6 minutes.
- Add chopped mushrooms and cook over high heat for 3 minutes, stirring constantly.
- Sprinkle flour over the mushroom and stir to mix well.
- Pour in hot chicken stock and bring to boil. Lower heat and leave to simmer for about 10 minutes.
- Allow soup to cool for a few minutes before transferring it to a food processor. Blend mushroom soup till smooth.
- Pour blended mushroom soup back into the pot and bring to boil.
- Season with salt and pepper and stir in cream.
- Ladle soup into 2 bowls and top with bak kwa bits. Serve hot.
