Regina's Cream of Mushroom - by Regina Jawad Baig

Regina's Cream of Mushroom
(800 g) shiitake mushrooms

(500g) white button mushrooms
250g. Butter
Few spoonful Olive oil optional
3 large white onion chopped
3 cloves garlic, minced
180g plain flour (lesser the flour though roux asking for same portion of flour and butter)
salt to taste
Black pepper to taste
2 big boxes of Chicken or Vegetable Stock
1 box green field brand whip cream
Water - Estimate 500 to 1 liter water or lesser check on taste and consistency
1 bay leaf optional
Minced fresh parsley optional

heat 15g butter over medium-high heat; butter stir fry the button mushroom till brown and remove in a bowl set aside. Then 35g butter sautee chopped onions, garlic, salt and pepper for 10minute. Add fresh and roughly blended mushrooms; cook, stirring, until softened about 10 minutes. Put together with the button mushroom in a bowl.

Add about 200g butter and 180g flour to the butter and gently stir till flour is cooked pour some olive oil if needed to smoother the flour. Slowly add chicken stock to the thicken cooked flour, use a whisk to whip the chicken stock slowly into the flour so that it can incorporated nicely then bring to boil. Pour in all the sautéed onions and mushrooms after boil lastly pour in the whip cream to ur desire creamy base, add water to to right consistency (estimation) Salt and pepper to taste again bring to boil. Reduce heat, cover and simmer for 10 minutes.

Best to have more mushroom so can Add reserved mushrooms if u find too little (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Stir in cream; heat through. Serve sprinkled with pepper and parsley or just pepper will do.

Questions :

Valerie : (1) u used salted or unsalted butter?
Ans: Not issue unsalted won't burn fast but no issue to use salted as I use salted
(2) this recipe serve how many people?
Ans: About 20-25 estimate depending on size of bowl
(3) the last paragraph, if want to keep in fridge or freeze it, do we need to add cream in the soup before putting in fridge/freezer or we can omit the cream till we want to reheat it?
Ans: if I pre fried the onions garlic and mushrooms can store in containers and keep in freezer till you wanna cook it won't spoil give it a month or so. Then when you ready to cook just do the roux and mix chicken stock and water then the defrost the cooked mushrooms stuffs into pot
To boil then add cream. Similar if you already put cream and wants to store in freezer also no issue I have done that but remember to use greenfield brand whip cream that does not have so much sugar !!

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

Do keep a lookout for our humble corner, as we have some exciting news coming soon in the near future!

For any enquires, get in touch with us at