Category Archives: Mushroom-based

Creamy mushroom soup

It wasn’t easy to prepare this soup because my head was spinning like a whirlpool. We went to the beerfest with NekiQ and hoe peacefully entered his slumberland the moment we stepped into our home. :p Well, it’s a 1 “woman” show.


We tasted 15 different types of beer and drunkenly set our target to 21 for 2013! By the way, hoe insisted on finishing all the beer and that’s why he…


was flying sky-high!

Alright, back to the soup. We tried something different this time round. Instead of blending the mushrooms, we added sliced mushrooms to the creamy soup base.


Ingredients: Shitake mushrooms, onions, garlic, organic chicken stock, milk, flour, salt, pepper, thyme

Organic chicken stock can serve as a quick fix if you are planning to ready your dinner in 30 mins. Go for a healthier choice, choose a low sodium organic stock when possible.

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Posted by on June 18, 2012 in Mushroom-based, Recipes


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Cream of Portobello

We hosted Bly’s friends for dinner and wow….they finished all the food!


We were cracking our brains to see what else we can cook for them as we don’t want them to go home feeling hungry after having dinner at our place.

Today we made them a dedicated mushroom soup: cream of Portobello. As the name reveals, we only included portobello mushrooms to have the distinct earthly mushroom flavour. To our surprise, we did not find the mushroom base that much different from the previous mushroom soup (except for the garlic specialty of course) that we made.Hence we think it’s much better to have a mixture of mushrooms(willows, shiitake, portobellos etc) which will be cheaper to make yet still have the similar taste.

Ingredients: Portobello mushrooms, cream, flour, thyme, onions, garlic, milk, salt, pepper.

Flour thickens the soup to basically create a thick texture commonly found in Western soup. It does not enhance any flavour, be careful when you are adding this as just a teaspoon or 2 is typically enough for soup fit for 4 persons. Too much flour and your soup ends up cakey and powdery.

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Posted by on June 2, 2012 in Mushroom-based, Recipes, Vegetarian


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Garlicky Mushroom Soup

We always aim to add a touch of flavour to our creations. Instead of reproducing the good, old traditional mushroom soup receipes, this time we’ve added buttered garlics to this soup which is just marvellous!

And there you go, our new soup bowls from Francfranc. We did have to double our trips to the kitchen for refills but yeah, the look and fill of the bowls somehow just enhance the end product and make us feel we are making much better soup! Lol.

Ingredients: blended mushrooms(willows, shittake, baby portobello), chopped buttered garlics, milk, salt, lemon juice, thyme leaves.

For garlic lovers, you will be able to feel the crunchiness of chopped garlics in this savoury mushroom soup. The blended, boiled mushrooms form a strong, savoury base for the soup while the chopped buttered garlics add an extra dimension of smooth, creamy and crunchy taste to the whole experience.

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Posted by on May 6, 2012 in Mushroom-based, Recipes


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