Restaurant Quality Mushroom Cream Soup

Restaurant Quality Mushroom Cream Soup

The hidden taste is soy sauce, and this goes so well with rice! It is ideal for pregnant women and children as it is without heavy cream and consomme.

Ingredients: 3 ~ 4 servings

Mushrooms (I used brown mushrooms this time)
100 g
1 large (240 g)
2 ~ 3 rashers (45 g)
1 cup - 200 ml
300 ml
Plain flour
2 tablespoons
Soy sauce
1.5 tablespoons
1/4 teaspoon
Unsalted butter (Margarine)
10 g


1. Mince onion and mushrooms roughly. Slice bacon into 5 mm strips.
2. Saute bacon first in a frying pan and once fat comes out, add onion. Cook over medium heat. If the oil is not enough, add a little vegetable oil.
3. When onion is transparent and the water content has been expelled, take 2 tablespoons of bacon and onion out and cool in a bowl.
4. Add soy sauce and saute lightly. Then add mushrooms, water, and salt. Simmer for 15 minutes over low heat. Add 1 bay leaf if you want. It gives an aromatic lift.
5. Meanwhile, add white flour to Step 3's bowl after cooling. Mix with chopsticks until crumbly. Then add 50 ml of cold milk and stir evenly.
6. Pour remaining milk into Step 4's frying pan. When hot, add Step 5 as you stir with chopsticks. Cook until thickened.
7. Season with extra salt if necessary. Add 10 g of butter at the end and it is ready to serve. If you have leftovers, you can make an easy casserole (rice dish baked au gratin) by pouring this soup over cold rice and put in the oven.

Story Behind this Recipe

When I don't feel like cooking or need to eat up the leftovers, I make soup with ingredients at home. This recipe is a favorite.