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
Step-by-step instructions
Step 1 · Clean and slice all mushrooms thinly
Clean and slice all mushrooms thinly. Dice the onion and mince the garlic.
Step 2 · Heat olive oil in a large pot over medium heat
Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 3 minutes.
Step 3 · Add garlic and cook for 1 minute until fragrant
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.
Step 4 · Sprinkle in the plain flour and stir well to coat the mushrooms evenly
Sprinkle in the plain flour and stir well to coat the mushrooms evenly. Cook for 1 minute to remove raw flour taste.
Step 5 · Slowly pour in the vegetable stock while stirring
Slowly pour in the vegetable stock while stirring. Bring to a gentle boil, then reduce heat and simmer for 7 minutes.
Step 6 · Turn off the heat
Turn off the heat. Use an immersion blender to blend the soup until smooth, or leave some texture if preferred.
Step 7 · Return soup to low heat
Return soup to low heat. Stir in low-fat milk (or soy milk) and season with salt and black pepper. Warm through but do not boil.
Step 8 · Serve hot
Serve hot, garnished with chopped parsley if desired. Enjoy with a slice of wholegrain bread or local toast.
Why this recipe 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.
A note on tradition
Cream of Mushroom Soup is often found in Western food stalls across Singapore’s hawker centres and kopitiams, showcasing the nation’s love for fusion cuisine. It is a popular choice for a light lunch or as a comforting starter, especially on rainy days or during family gatherings. Many Singaporeans fondly remember this soup as part of classic mixed grill sets or as an accompaniment to local toast, reflecting Singapore’s cosmopolitan palate.