Friday, October 2, 2009


I can't quite decide whether I am a cheerful pessimist or a melancholy optimist.

That is how I feel when I make mushroom soup. When satisfaction does not come immediately to my eyes and must be sought by pondering, when the good of the food does not strike me as I'm cooking it or when I'm done cooking it, I think I am a melancholy optimist.

But when I taste a spoonful and it wows me, and I know I have to make it appeal to our sense of sight as well, so that judgment will be reserved, so that our immediate instinct would be to scoop a little to our lips inspite of it being such a drab and dull looking soup. Then, I think, I am a cheerful pessimist.

So perhaps I am both. Both a pessimist and an optimist when I make mushroom soup. Let's face looks so dull and quite unappetizing. But tastes so good. So I'll make it and then I'll plate it in the most opposite manner. Simply because they need each other. Balance after all is key. Wouldn't you agree? ;)

The recipe.............................for 4 - 6 persons.

I did not measure the liquid amounts exactly but a creamy mushroom soup is so easy that if you find it too thin add a little more flour or if you find it too thick add a little more stock. But it should be nice and creamy.

I used a mixture of olive oil and butter because the little door to my conscience inside of my head was opening and closing, opening and closing and it finally opened up completely and I felt this rush of guilt about using too much butter with the heavy cream. Sigh.

1/4 cup olive oil
2 T butter

3 cups slice shitake mushrooms or a mixture of shitake and portabello/buttons
2 shallots ,chopped
4 T plain flour
3 cups chicken broth or stock or a stock cube dissolved in water ( I used stock that I made myself)
1 1/4 cups double cream
salt and pepper
some chopped chives (western chives)

Warm the olive oil and melt the butter in a pan. When just hot enough add the shallots and mushrooms and saute until soft.

Add in the flour and stir in. It will become a thickish mixture. Add in the 3 cups of stock or broth.Stir well. Bring to a boil and then reduce the heat. Add the cream and stir on low heat. Do not allow to boil. Add salt and pepper and some chopped chives for flavour.

The mixture will be slightly on the thin side.

Take out half the mixture with a ladle and pour into a blender and swish until the mushrooms are one with the liquid. Pour teh blended soup back into the pot and stir to recombine. You should have a nice creamier soup.

Garnish. Plate optimistically. Serve.


Ju (The Little Teochew) said...

Simple, elegant and oh-so-appetising! Serve this with your cloud-like yogurt buns and the meal is complete :) The styling for your pics is stunning!

PS: I have yogurt buns in my oven as I type ;) LOL!

Sonia ~ Nasi Lemak Lover said...

I planning to cook Western style of dinner on Sunday, this creamy mushroom soup recipe just come at right time, I will cook this, Thanks for sharing this lovely recipe.

La Table De Nana said...

Very well put:) I like both definitions..My daughter brought some over to my husband last night because he is feeling poorly..It hit the spot..You are right about mushroom soup..I think the scent makes it have to have a good scent:) and your whimsical playful it a taste me look:)

KennyT said...

This is one beautifully presented soup, and creamy mushroom soup is one of my favourite soups!

Zurin said...

Ju, tq for the compliments. you're going to be pleased about those buns!enjoy :))

Sonia, have a good sunday. Im glad I could be of help :)

Monique, I hope your husband feels better ...can't go wrong with mushroom soup. Yes the scent is good :)

kenny, tq n glad you like it :)

Ninette said...

I'm like you optimistic pessimist or a pessimistic optimist. Loved this entry!

Nadia said...

loved the photo set up!! love the green! love that bird! and hmm...mummy, double cream, here heavy cream ke? i might try nnt la..nura suka mushroom time when she was smaller, she used to ask for it...and she'd say

i want mushroom soup,
but guess what, to me it sounded like,
I want shcwimming schuit!

LOLOL for the longest time I asked her again and again what it was she wanted! LOL

Anonymous said...

ah. should do this very soon.
been reading blogs about mushroom soup!
will definitely beat my usual canned soups hands down :P
good to see you back!

Zurin said...

Ninette, we have a lot in common!

Juli, LOLOL she sounds so adorable. :))u shd have recorded it.

yes its heavy cream.

muffinsareuglycupcakes, LOL you dont happen to have a short name do you?

yes do try the mushroom soup. nothing like homemade. :)

Elin Chia said...

Such a simple soup yet so mouthwatering! Good pics! Well done!


GFAD said...

Hi zurin. Sorry to ask this question that is unrelated to your post. I was looking at your Fish in Turmeric Soup recipe and you say to pound the onion, ginger garlic and kunyit. Do we pound until fine or is it coarsely ground? Thanks for your verification. :)


Zurin said...

Sophie, Tq so much Ive looked it up form ur post n it was interesting info. Tq sor sharing :)

Elin, tq it was good :))

GFAD, no problem :) just pound coarsely. btw wld be even better if u put some fish sauce but still good without :)

Karine said...

your soup looks so delicate and delicious! thanks for sharing :)

Anonymous said...

its felicia btw! haha!
sorry too used to using my screen name :P

Faida said...

Wow aunty! you are so creative. cooking, baking, cake decorating, taking great photograps. What an amazing talent.
I am going to try your mushroom soup.Mine and my kids favorite. Eat with french garlic bread. Yum...

Zurin said...

Karine, tq for dropping by. :)

Felicia, ah...lovely name :)

Faida, try n hope you n the kids enjoy it :)


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