Don Signature Crab - Singapore Food Guide

Mushroom Soup (Creamy)

A silky Singapore-style creamy mushroom soup made by sautéing mixed mushrooms and aromatics, simmered in stock and finished with cream for a comforting bowl.

Mushroom Soup (Creamy)

About this dish

This creamy mushroom soup is a homey, Singapore-style take on a classic Western soup — perfect for rainy nights in the heartlands or a cosy weekend brunch in a Tiong Bahru café. Using a mix of button, shiitake and oyster mushrooms gives the soup an earthy depth that reminds us of late-night kopitiam comforts or the cosy menus at neighbourhood bistros.

Easy enough for busy parents and ideal as a starter for family dinners or a simple main with crusty bread, this recipe works well for weeknight dinners, potlucks or even as a light supper after a shift at the hawker centre. You’ll get layers of flavour from caramelised onions, a splash of white wine or dark soy for umami, and a silky finish from cream — Singapore cooks sometimes add a touch of coconut cream or a dash of truffle oil for a local cafe twist.

The texture is smooth yet satisfying: blended to a velvety consistency with small mushroom pieces left for bite if you like. Serve with toasted garlic sourdough, a squeeze of lemon to brighten, and chopped parsley or fried shallots for crunch. It’s a versatile, comforting bowl that bridges Western technique and local pantry flavours, perfect for packing into lunchboxes or sharing at a casual zi char-style home spread.

Ingredients

  • 500 g mixed mushrooms (200 g button, 150 g shiitake, 150 g oyster), cleaned and sliced
  • 30 g unsalted butter
  • 1 tbsp olive oil
  • 1 medium onion (about 150 g), finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme leaves or 1 tsp dried thyme
  • 1 bay leaf
  • 1 tbsp plain flour (or cornstarch for gluten-free)
  • 800 ml vegetable or chicken stock (use low-sodium if possible)
  • 150 ml single cream (or coconut cream for a local twist)
  • 100 ml whole milk (or extra stock for a lighter soup)
  • 1 tbsp dry white wine (optional)
  • 1 tsp light soy sauce or 1/2 tsp mushroom soy for extra umami
  • 1/2 tsp freshly ground white pepper, plus more to taste
  • 1 tsp sugar (balances acidity)
  • Salt to taste (start with 1/2 tsp)
  • 2 tbsp chopped fresh parsley or coriander for garnish
  • Croutons or toasted sourdough for serving
  • Optional: 1 tsp truffle oil or a drizzle of sesame oil to finish
  • Optional spicy twist: 1 small red chilli or 1 tsp sambal oelek to stir through

Step-by-Step Method

  1. Prepare ingredients: clean and slice the mushrooms, finely chop the onion and mince the garlic. Keep thyme and bay leaf ready.
  2. Heat a heavy-bottomed pot or saucepan over medium-high heat. Add butter and olive oil until foaming; this helps prevent the butter from burning.
  3. Add the chopped onion and a pinch of salt; sauté on medium heat for 6–8 minutes until the onions are soft and golden — this caramelisation builds flavour like a good zi char base.
  4. Add the garlic and thyme, cook 30 seconds until fragrant. Stir in the sliced mushrooms and increase heat to medium-high. Cook for 6–8 minutes until mushrooms release liquid and start to brown at the edges.
  5. Optional: splash in the white wine and let it reduce for 1–2 minutes to add depth, scraping up any browned bits from the pot.
  6. Sprinkle the flour over the mushroom mixture and stir for 1 minute to remove the raw flour taste (use cornstarch dissolved in a little water if gluten-free).
  7. Add the stock, bay leaf and soy sauce, bring to a gentle simmer. Reduce heat to medium-low and simmer for 12–15 minutes so the flavours meld.
  8. Remove bay leaf. Use a stick blender to purée the soup until smooth, or transfer in batches to a blender and blend until velvety; leave some small mushroom pieces if you prefer texture.
  9. Return the puréed soup to the pot over low heat. Stir in the cream and milk, warm through for 3–4 minutes — do not boil after adding cream to prevent curdling.
  10. Season with white pepper, sugar and salt to taste. For a local twist, stir in a little coconut cream or a teaspoon of sambal if you want heat.
  11. Finish with a drizzle of truffle oil or sesame oil if using, and stir in chopped parsley. Adjust consistency with extra stock or milk if it’s too thick.
  12. Serve hot with toasted sourdough or garlic croutons; garnish with more parsley and a grind of white pepper. Leftovers refrigerate up to 3 days or freeze in portions.

Tips & Serving Ideas

  • For deeper mushroom flavour, roast whole mushrooms at 220°C for 10–12 minutes before slicing and adding to the pot — NTUC FairPrice and Sheng Siong sell good-value mixed packs.
  • Use a mix of mushrooms (button + shiitake + oyster) for better texture and umami; dried shiitake rehydrated in hot water adds extra depth — reserve soaking liquid, strain and add to the stock.
  • If you prefer a lighter soup, swap cream for evaporated milk or extra stock; for a local coconut twist, replace half the cream with coconut cream for a Peranakan flair.
  • A few drops of light soy or mushroom soy increases umami without making the soup taste ‘soy’; add gradually and taste as you go — like the balance at a good zi char stall.
  • To get a silky finish, strain the blended soup through a fine sieve before reheating; alternatively, leave it rustic with mushroom chunks for mouthfeel.
  • Adjust spice for local heat tolerance: finely sliced chilli padi stirred through at the end gives a fresh chilli kick; sambal works too for a Malay-inspired variation.
  • Make-ahead: soup keeps well in the fridge for 2–3 days and reheats gently on low; thickenings like cream may settle — whisk or add a splash of milk when reheating.
  • For an elegant cafe finish, finish each bowl with a tiny drizzle of truffle oil and a scattering of fried shallots or chopped coriander.

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