Cream of Mushroom Soup (蘑菇湯 – Mor goo tong)

Mushroom soup

With baby portobello mushrooms


  • 2lb white mushrooms, sliced
  • 1 medium yellow onion, sliced
  • 1 knob butter
  • 2-3 tbsp flour
  • 1.5L water
  • 500mL chicken stock
  • Milk or cream
  • Salt and black pepper, to taste


  • In a large pot, melt the butter and sautee the onion until soft. Add in the mushrooms and sautee until soft. While sauteeing, add ~1/4-1/2 tsp black pepper. Add in the flour and stir.
  • Add the water and chicken stock. Boil then turn down the heat and simmer for ~45min.
  • Add in the milk until creamy / turns whitish.
  • Add salt and pepper to taste.