Its rather late at night, and my stomach was growling like mad. Should I go and make myself a hot fresh bowl of Indo Mee Goreng with Fried Eggs? Should I make myself a sandwich with bacon and cheese? Should I just tie my stomach up (direct translation from Malay Idiom: Ikat perut) and starve my way to sleep through the endless miserable cold
I decided to make mushroom soup. In this blog entry, I shall share some tips on how to make mushroom soup.
The most important thing about mushroom soup, or rather, the cream of mushroom for those who like it superbly thick, would be the ingredients. The preparation and cooking methods are quite simple actually, more on the mixing everything together and wait for the soup to boil over time. If you have the wrong ingredients, or miss one of the important ones out, you will never get your soup right. Trust me, it is all about the ingredients.
The Important Ingredients
Obviously, for a mushroom soup, you will need.......
The MUSHROOM !!
No, not just ordinary mushrooms, but the sliced and buttered mushroom, readily available in cans everywhere in Australian supermarket selling at 1-2 bucks each can. I am not sure whether they have it in Malaysia or other places, but im sure you can find it somewhere out there if you look hard enough.
Fresh Milk, or full cream milk only !!! Forget the useless low fat milk, or the hi-lo shit that are highly commercialized over the TV, they can never replace the real milk. You want the soup to be creamy and thick right? Then go for fresh milk or full cream milk. Do not even think of using condensed milk or evaporated milk.
This is not really a compulsary ingredient, but I placed it here in the important ingredient section, because I think nothing can truly take the place of pork. A kolok mee without the pork lard and char siew would not be a kolok mee. Pork Bak Kua tastes a thousand times better than chicken bak kua.
A little bit of butter, and have them melted by microwave.
The Optional Ingredients
Red Wine/Cooking Wine
You will notice that I do not mention the exact amount/quantity of the ingredients necessary, because I do not even know which amount should be used. I just prepare everything via my instints. Just trust your guts, if you are not sure, be a minimalist and add the ingredients little by little until it seemed like it is enough.
Pan fry the thinly sliced cooked bacon until it is
slightly burnt golden brown.
Mix together the melted butter, sliced bacon, mushroom and milk in a pot, and heat it up under medium fire.
Stir the soup, and wait for it to boil.
Add a little bit of salt and pepper, if it is not enough, the person having the soup can always add more later.
To thicken the soup (and turn it magically into cream), you can add cornflour mixed with water, or thickening cream. I would suggest the use of cornflour, since it is a common house kitchen ingredient.
Optionally, add cooking wine/red wine
as much as you like, if you are planning to get drunk and the mixed herbs.
And voila... the soup is ready for makan.
The soup serves four.
So how does the soup taste like you ask me?
I tell you, it beats the crap out of any campbell soups, and a thousand times better than the horrible tasting soup they serve at Pizza Hut. Try it, and judge it yourself. The methods are simple, its more of the problem of getting the right ingredients.
The Final Product
There you have it, mushroom soup for late night supper tonight. It is filling, and it warms your body up. Well, if you are scared of getting fat just for one innocent bowl of creamy soup, go and have a 10KM jog session the following day, that should get rid of any guilt consumed in that bowl of soup.
Another quality recipe brought to you by robinwong.blogspot.com. Now would you excuse me, I would like to go have another bowl before it gets cold.