Cream of Mushroom Soup with Puff by Rita Choo

Ingredients (serves 4)

250g fresh mushrooms
1 medium onion (diced)
1 clove garlic (chopped)
20g butter
2 cups chicken broth
1 tbsp corn flour
1/4 cup water
3/4 cup heavy cream
Pinch of salt
Ground black pepper


1. Rinse the mushrooms very quickly under running water. Shake off excess water and slice the mushrooms (caps and stalks). They don't have to be thinly sliced as they will be blended later.
2. In a pot or saucepan, heat the butter till it melts. Add the onions and saute gently till they soften. Add the garlic and continue to fry till both onion and garlic starts to color just a little.
3. Now toss in the mushrooms and fry till mushrooms wilts. Let the fried ingredients cool for about 15 minutes before transferring to a blender. Add a bit of the chicken broth to aid the blending. Use the pulse button for better control of the mushrooms' texture-coarsely blended for a soup with some 'bite' or purée the mushrooms for a smooth velvety soup.
4. Return the blended ingredients to the pot. Add the rest of the chicken broth. Bring everything to a boil and simmer for about 5 minutes.
5. Mix the corn flour and 1/4 cup of water together (It is not necessary to add cornstarch if the soup is concentrated). Add this to the simmering soup, stirring constantly. Let the soup continue to simmer for a few seconds to cook the cornflour.
6. With the flame on low, stir in the cream and heat through. Do not boil the soup after adding the cream as it may curdle.
7. Taste to check if salt is necessary. Serve hot with lots of croutons.

Recipe of Homemade Cream of Mushroom adapted from May 2010 issue of Lifestyle Magazine

How to prepare the puff

1. Thaw the frozen Prata and place it on top of the ramekins.
2. Gently press the Prata at the edges to seal (use water if necessary to seal).
3. Egg wash (apply beaten egg on the Prata) to give a shiny look. (I omitted)
4. Bake in pre-heated oven at 180C for about 15 mins or until the Prata puffs up and become golden brown.