Oyster and Canned Cream of Mushroom Soup

The soup is creamy white, attractive in color and delicious in taste. It is one of the favorite soup in our bottle.
I think it's thicker and more delicious than the tea tree mushroom in the restaurant.
It's just that there aren't many kinds of mushrooms in the supermarket.
From time to time, the variety matches.
The taste doesn't seem to differ much.
Maybe the varieties of mushrooms sold in the supermarket are similar.

Winter is a good season for soup.
A bowl of hot soup down, a sweat, the whole body pores have been opened up.

As a child, I hated soup.I often only eat the ingredients in the soup, but the soup itself is hated by me.
Every time my mother tried to persuade me to drink more soup, the essence was in the soup.
But I don't know why I don't like it.
Now mother is not around, but began to consciously love to drink soup.
She always told me to eat more food when I was a child, but I hated some food.


mushroom 1 can
1 box crab mushroom
200g oyster mushroom
Cooking wine half spoon
Ginger slices



The three mushrooms were soaked in a spoonful of salt water for 10 minutes

Wash the three mushrooms, cut off the roots, and cut the small roots

In a hot skillet, add a little oil and stir-fry ginger slices. Add mushrooms, wash and drain. Drizzle with half a teaspoon of cooking wine. Stir-fry for a few minutes

Pour the Fried mushrooms into the casserole, add water (before the mushrooms are certain, estimate the amount of water in the soup), cover the lid and wait for the water to boil, turn down the heat and continue to boil for half an hour, then add salt and seasoning to serve the soup.


1. When frying mushrooms, just put a little oil, not as much as when frying vegetables.
I stir-fry it first because I personally think fungi are very tasty.
First of all, stir fry in the pan. It doesn't seem so heavy.
In addition, because the soup is boiled in clear water, not chicken soup and other high soup cooking, I think the clear soup is a little vegetarian, when Fried mushroom with a little oil so that the mushroom dip, there will be a bit of oily water in the soup.
2. If you are a true fan of mushroom and like pure clear soup, you can skip the steps of frying, and just throw the material into the casserole.
3. Some friends add milk and tender tofu, which also looks delicious.
Try it (I haven't tried it yet).
If the tender bean curd is afraid to boil, it can be added 10 minutes before coming out of the pot. (the tender bean curd can be cut and put into the bowl.