Cream of Mushroom Soup 奶油蘑菇汤

Mushroom soup is one of my favorite breakfast dishes. It doesn't take long time to cook,  most likely you would spend more time cutting the ingredients instead. That said, if you have a food processor to chop your ingredients, you can whip this soup up in a breeze. You could make your chicken stock ahead of time or simply use store-bought chicken stock in order to save time. 

Waking up in the aroma of simmering mushroom soup, enjoy every spoonful of creamy mushroom bits, lazying over a cup of coffee, how does it sounds like to start your day with?

Cream of Mushroom Soup

Mushroom Soup / Cream of Mushroom

  • 200g button mushroom, chopped
  • 1 onion, chopped
  • 1/2 tbsp lemon juice
  • 1.5 cup chicken stock
  • 3/4 cup cream
  • 1/3 tsp dried thyme
  • 3 tbsp plain flour, dissolved in some warm water (you can add more flour if you prefer the soup to be thicker )
  • salt and pepper, to taste
  • 2 tbsp butter (for stir frying)
Cooking Directions
  1. Melt butter over medium heat, stir fry onion until fragrant.
  2. Add button mushroom, stir fry until soft and brown.
  3. Add lemon juice, stock, cream, thyme, plain flour (dissolved), salt, and pepper, simmer for another 10 minutes.
  4. Serve hot.
Serving suggestions: You can put a dash of black pepper, and drizzle some oil of your choice, e.g. olive oil, truffle oil on top of the soup before serving.


  • 200克 蘑菇,切碎
  • 1个 洋葱,切碎
  • 1/2 汤匙 柠檬汁
  • 1.5杯 鸡汤
  • 3/4杯 奶油
  • 1/3茶匙 干百里香
  • 3汤 ​​匙 面粉,溶解在适量温水里(如果喜欢汤更浓稠些可以多加面粉)
  • 盐和胡椒,适量
  • 2汤匙 黄油
  1. 融化黄油,中火加热,翻炒洋葱爆香。
  2. 加入蘑菇,翻炒至软。
  3. 加入柠檬汁,鸡汤,奶油,百里香,面粉,盐,胡椒,小火煮10分钟。
  4. 趁热食用。


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