Mushroom soup recipe

It starts with a rich mushroom aroma that hits the nose and is mouthwatering. At the moment of entrance, the fresh flavor of mushrooms fills the mouth and the tenderness spreads on the tongue. The soup is refreshing without being greasy, and each bite is a gentle caress to the taste buds, like a tender embrace of the palate.

Mushroom soup recipe

Cook Time 30 minutes
Course Soup
Cuisine Chinese
Servings 2


  • 230 g mushroom
  • onion Appropriate amount
  • oil Appropriate amount
  • salt Appropriate amount
  • pepper Appropriate amount


  • Gently twist off the mushroom umbrella handle and wash it clean
  • Pour oil into the pot, throw the mushrooms in, and fry over low heat until the soup comes out (you can shake the pot gently during this period to prevent burning)
  • After frying the soup, add an appropriate amount of water and cook over high heat (I cut the mushrooms, but you don’t need to cut them)
  • When it's almost cooked, add chopped green onion, salt, and pepper (you can omit the green onions if you don't like pepper)
  • Take out of the pot
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