We all want to eat a hearty soup every once in a while. My idea of a nice weekend lunch is having crispy vegetarian spring rolls, a hot cup of rice, and a warm bowl of Creamy Mushroom Soup.
I can’t blame people for loving this creamy soup. There’s something in its taste that’s comforting. It’s like having a palatable hug that you can have as much as you want. Don’t you agree?
Because I only cook once in a blue moon, I let my boyfriend Christopher do the cooking (I just did the eating and washing the dishes part hahaha). Here’s our take on the famous cream of mushroom soup that is perfect for weekends or whenever you feel like having it!
How to make Creamy Mushroom Soup
✔ 1 can of Jolly Whole Mushrooms
✔ 1 can Jolly Whole Corn Kernels
✔ 1 can of Jolly Cream of Mushroom
✔ 1 medium-sized onion
✔ 3 to 5 cloves of garlic
✔ a pinch of salt
✔ a dash of pepper
✔ about 2 to 3 tablespoons of oyster sauce
✔ chopped spring onions as garnish
- Saute onion and garlic.
- Add 1 can of Jolly Whole Mushrooms Champignons (chopped).
- Add 2 tablespoons of Jolly Whole Corn Kernels.
- Add around 2-3 tablespoons of oyster sauce.
- Add 1 can of Jolly Cream of Mushroom Condensed Soup and simmer for about 2-3 minutes.
- Add salt and pepper to taste.
- Serve it hot with your family and friends.
Check out my other Summer Soiree Series recipes:
Join the online conversation by using the hashtags #MangaonTaBai, #JollySummer, and #MakeItJolly.
What can you say about our recipe? Do you have a personal Creamy Mushroom Soup recipe that we can try out and taste because we simply can’t get enough of this!