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Cream of Mushroom Soup
Makan Tengah Hari • Malaysia
How to Make Cream of Mushroom Soup (Traditional & Healthy Version)
Cream of Mushroom Soup is a beloved comfort dish in Malaysia, often served as a nourishing lunch that bridges traditional flavors with modern preferences. This vegetarian-friendly soup features locally grown cendawan (mushrooms) and incorporates ingredients such as santan (coconut milk) and daun pandan for aromatic depth, creating a creamy yet healthful bowl. The Malaysian version is lighter than typical Western-style cream soups, utilizing coconut milk instead of heavy cream and fragrant herbs like daun sup (local parsley) for a fresh finish. In Malaysia's multicultural culinary landscape, Cream of Mushroom Soup is a testament to how global classics are adapted with local flair. The use of lemongrass and pandan leaves infuses the dish with subtle herbal notes, making it distinctively Malaysian. Served with wholemeal bread or a simple salad, this soup is not only satisfying but also fits well into a balanced diet. Its creamy texture and earthy flavors appeal to both adults and children, making it a versatile choice for family meals.
Bahan-bahan(untuk 1 medium bowl)
- 200g Fresh button mushrooms (cendawan butang)
- 1 small Yellow onion (bawang besar)
- 2 cloves Garlic (bawang putih, finely chopped)
- 1 tablespoon Olive oil (minyak zaitun)
- 1 stalk Lemongrass (serai, bruised) - pilihan
- 1 leaf Pandan leaf (daun pandan, knotted) - pilihan
- 2 cups Low-sodium vegetable stock (air rebusan sayur)
- 1/2 cup Santan (coconut milk) (light coconut milk preferred)
- 1/4 teaspoon Black pepper (lada hitam, freshly ground)
- to taste Salt (garam)
- 1 tablespoon Chopped daun sup (local parsley) (for garnish) - pilihan
Arahan
- 1
Clean and slice the cendawan butang (mushrooms) thinly. Dice the bawang besar (onion) and chop the bawang putih (garlic).
5 minutes
Wipe mushrooms with a damp cloth instead of washing to retain flavor.
- 2
Heat minyak zaitun (olive oil) in a medium pot over medium heat. Sauté onion and garlic until fragrant and translucent.
3 minutes
Stir constantly to prevent garlic from burning.
- 3
Add the sliced mushrooms and serai (lemongrass). Cook until mushrooms release their juices and soften.
5 minutes
Cover the pot for faster sweating of mushrooms.
- 4
Pour in the vegetable stock and add daun pandan. Simmer uncovered for 10 minutes, allowing flavors to infuse.
10 minutes
Remove lemongrass and pandan before blending for a smoother texture.
Kenapa hidangan ini sihat
By replacing heavy cream with light santan and using minimal oil, this Malaysian Cream of Mushroom Soup is lower in saturated fat and calories. The inclusion of fresh mushrooms boosts fiber and protein content, supporting digestion and satiety. The recipe avoids refined thickeners, relying on natural vegetable creaminess, making it ideal for weight management and heart health.
This Cream of Mushroom Soup is rich in antioxidants, B vitamins, and minerals such as selenium and potassium from the mushrooms. Using santan (coconut milk) adds healthy fats without cholesterol, suitable for vegetarian diets. The soup is low in calories and sodium, and free from artificial additives. Lemongrass and pandan provide anti-inflammatory and digestive benefits, making this dish nourishing and gentle on the stomach.
Petua
- 💡Use a mix of mushrooms for deeper flavor.
- 💡Add a dash of white pepper for a gentle heat.
- 💡Garnish with fresh herbs like daun sup just before serving.
Penyimpanan & hidangan
Store cooled soup in an airtight container in the refrigerator for up to 2 days. Reheat gently without boiling to avoid curdling the coconut milk.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 120.0 kcal |
