Cream of Mushroom Soup
Hawker • Singapore
How to Make Cream of Mushroom Soup (Traditional & Healthy Version)
Cream of Mushroom Soup is a beloved staple in many Singaporean kopitiams and cafés, showcasing the nation’s rich fusion of global flavors with local flair. While its origins may be global, this hearty soup has been warmly embraced by Singaporeans, appearing in hawker centre Western food stalls alongside chicken chop and fish and chips. Its silky, velvety texture and earthy mushroom aroma make it a lunchtime favorite, especially on rainy afternoons. In Singapore, Cream of Mushroom Soup has become part of the city’s food tapestry, often served with crusty wholegrain bread or even kaya toast for a local twist. The dish’s comforting taste, mild yet umami-rich, appeals to all ages and often evokes nostalgia for childhood meals at kopitiams. This healthier, vegetarian version celebrates the soup’s creamy goodness while being mindful of calories and nutrition. Perfect as a light lunch or a starter, it’s an easy-to-make, satisfying bowl that fits well into Singapore’s fast-paced but health-conscious lifestyle.
Ingredients(for 1 medium bowl (approximately 300ml), suitable for a typical Singapore lunch portion)
- 200g Fresh white button mushrooms (locally available)
- 50g Shiitake mushrooms (adds deeper umami)
- 1 small Yellow onion (bawang)
- 2 cloves Garlic (cincang (minced))
- 1 tablespoon Olive oil (or canola oil)
- 500ml Low-sodium vegetable stock (homemade or store-bought)
- 100ml Low-fat milk (or unsweetened soy milk for vegan)
- 1 tablespoon Plain flour (for thickening)
- 1/4 teaspoon Black pepper (freshly ground)
- to taste Sea salt
- 1 tablespoon Chopped fresh parsley (daun sup, for garnish) - optional
Instructions
- 1
Clean and slice all mushrooms thinly. Dice the onion and mince the garlic.
5 minutes
Wipe mushrooms with a damp cloth instead of washing to prevent sogginess.
- 2
Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 3 minutes.
3 minutes
Stir frequently to prevent onions from burning.
- 3
Add garlic and cook for 1 minute until fragrant. Then add all the sliced mushrooms and sauté for 5 minutes until softened and reduced in volume.
6 minutes
A mix of mushrooms gives more depth of flavor.
- 4
Sprinkle in the plain flour and stir well to coat the mushrooms evenly. Cook for 1 minute to remove raw flour taste.
1 minute
Stir constantly to prevent lumps from forming.
Why This Dish is Healthy
This dish is a healthy lunch option because it is packed with nutrients yet low in calories and saturated fats. The inclusion of mushrooms supports gut and immune health, while using low-fat dairy or plant-based alternatives keeps it heart-friendly. Perfect for those seeking lighter meals without sacrificing flavor, this soup fits well into calorie-controlled diets and is easily adaptable for different dietary needs.
This Cream of Mushroom Soup is naturally low in calories and rich in fiber, thanks to the generous use of fresh mushrooms which are a good source of B vitamins, selenium, and antioxidants. Using olive oil and low-fat milk reduces saturated fat, while the addition of onions and garlic boosts immunity. The soup is gluten-light (only a small amount of flour) and can be made vegan if plant-based milk is used. It offers balanced macros, with protein from mushrooms and milk, carbohydrates from onions and flour, and minimal fat.
Pro Tips
- 💡Tip 1: For a richer flavor, add a few dried shiitake mushrooms (rehydrated) along with the fresh mushrooms.
- 💡Tip 2: Stir soup constantly after adding milk to prevent separation and maintain creaminess.
- 💡Tip 3: Garnish with a drizzle of truffle oil for a gourmet kopitiam twist.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring occasionally. Avoid boiling after adding milk to retain creamy texture. Soup freezes well without milk; add dairy only after reheating.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
