Sunday, November 1, 2009

Creamy Mushroom Soup

A recipe at the request of Riche, my net friend.

I searched on the net and adapted the recipe to local ingredients… Half and half is not easily available and it costs the same as cream itself. So, why not use cream and milk, anyway, half and half is also half cream half milk. Milk is a lot cheaper than cream.

This is my first time cooking with Portobello, and OMG, it’s darn good! It smelt like chicken when I was sautéing it. You can get mini portobellos at Jusco or Tesco and they cost less than the big caps.

This soup is really easy, and really yummy. You can dilute it more if u want, it’ll still be flavourful.

This recipe yield abt 5 cups of soup, nice to be served with hot garlic bread.

200gm Portobello mushrooms, sliced
200gm leek, thinly sliced
1/3 cup chopped onions
2 Tbsp butter (abt 30gm), or u can use olive oil, or a mixture
1 cup water
1 pc chicken cube/bouillon
2 heaped Tbsp flour + 1/3 cup water
200ml whipping cream
1 cup milk
Salt and pepper to taste

1. Heat butter in a pot until melted and put in onions. Cook until onions softens and put in leek. Cook until the leeks softens too. Put in mushroom and cook until mushroom softens and it smells good!
2. Put in water and simmer until everything turns soft, really soft. It takes about 10-15 mins.
3. Blend (2) in a blender or just use a pot blender and blend until fine.
4. Return it to heat and put in chicken cube, milk and flour mixture. Stirring all the while. Bring to a boil and put in cream. Season with salt and pepper. Remove from heat and keep warm until serving time.

And we couldn’t finish the soup, we used it as gravy with pasta the next day. Yummy!!


  1. Saw your post.. awesome .. will try to make it this weekend.. Thanks..

  2. can u show me the pic,how the Portobello mushrooms and leek look like?
    ur whipping cream is daily or non daily?


  3. Oi Lai,
    Google is a very good source of pictures
    Jusco will label their vege with names on the price tag..don't worry u can find them. I know u can..

    In all my recipes or other recipes on other blogs, if it's not stated ,whipping cream is always DAIRY.
    Non-dairy is called "Non dairy Topping Cream". Non dairy is not whipping cream, it's topping cream. For cooking it's always dairy.

  4. i think Portobello mushrooms were the mushrooms i always saw in pasar.
    i thought leeks got variety types.if only got 1 type.i can easily buy it in pasar.


  5. Oi Lai,
    OIC.. there are chinese leeks which are smaller and English leeks which are longer. U can use whichever variety that u prefer, just that, only use the white and very light green parts.

    There are no portobellos at pasar. Buy them at hypermarts.

  6. i have cooked the mushroom soup.but i don't like leek.can i replace leek with other vege?


  7. The leek should not be visible after u've cooked it, neither will it have a distinct smell. I don't suggest u replace it. Keep it there, if u've done the cooking properly, u will not smell the leek.

    I can cook this soup for our CNY gathering, let u taste, cos I bought lots of portobello yesterday at a very good price at Tesco.

  8. hey wendy
    I've been an avid follower of your blog...Thanks so much for all your recipes. I am planning to try it this weekend. I have one question though, can i omit the leek? Also, i plan to use fresh white button mushrooms. Is that ok?

    Thanks and Love
    Yen Li

  9. Yen Li,
    White button mushrooms are fine, just that they are less flavourful than portobello.
    You can omit the leek, but use more onions and add few cloves or garlic.
    If you use those long big leeks, it won't have a smell, only China leeks will have a smell.

  10. Hello Wendy
    Just wanna let you know that I tried the recipe and added leek (but using white button mushrooms) tasted fantastic and both my girls and husband LOVED it to bits. THANKS sooo much
    Yen Li

  11. Hi, I don't have a blender at home. Is it ok to use a juice extractor instead?


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