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Soya Mushroom Soup

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Mushroom soup has always be an old time favourite for a Sunday brunch, just add toasted bread to make it wholesome.


• 2 portobello mushrooms, sliced into small pieces
• 3 fresh button mushrooms, sliced into small pieces
• ½ onion, chopped
• 1 clove garlic, chopped
• 1 tablespoon unsalted butter
• 300ml soy milk
• Salt and pepper to taste
• 1 slice toasted bread


• Heat the butter and then sauté the mushrooms, garlic and onion slices until fragrant.

• Mix the sautéed mushroom with soy milk and put it into a blender. Blend until smooth.

• Cook with medium heat until boil.

• Add salt and pepper to taste.

• Serve mushroom soup with toasted bread.