Sunday 16 November 2008

Cream Of Salmon & Mushroom Soup

Cooking western style of soup is never to be on my soup making list because I always have a concept that it will be a hard time to prepare western soup due to their list ingredients and cooking process. But today, I finally have the courage to try out this simple and easy Cream of Salmon & Mushroom Soup which require the most simplest list of ingredients in most pantry and fridge.

This soup come in just warm and nice for this rainy Sunday afternoon. It's so simple to prepare and yet it's full of nutrition with the combination of seafood and vegetables. This is also a healthy version without using Cream to thicken the soup base. In order to make this lunch more fulfilling, I served it with a few slices of butter toast.Posted by Picasa

Ingredients: (serves 2)
1 Small Piece of Salmon Fillet, around 150g
6 - 8 Small Button Mushroom, halves
1/2 Medium Onion, diced
6 Small Broccoli Floret

Seasoning & Sauce:
Some Olive Oil & Salt
10g Butter
1/2 Tablespoon Plain Flour
350ml - 400ml Fresh Milk

1. Removed the skin from the salmon fillet, and cut it into equal cubes sizes around 1.5".
2. Rinse and peel off the skin from the button mushroom, halves it and diced the onion.
3. Blanch the broccoli florets in light salted water for about 30 seconds, removed and rinse with cold water.
4. Pre-heat a pan with about 1/2 tablespoon of olive oil, and pan-fry the salmon cubes for a about 1 minute on each side until cook through, season with pinch of salt during the process. Remove and set side.
5. Next add in another 1/2 tablespoons of olive oil, saute the diced onion until almost soft then add in the mushroom and stir-fry for a about 20 seconds and remove.
6. Use the kitchen paper towel to clean up the pan then add in the butter and saute on low heat until it melt completely then stir in the flour slowly and fry for a few seconds before gradually add in the milk and continue to stir till it thicken.(if the milk starts to turn into lumps don't worry, you can use a whisk to stir in or add in a little bit more milk to thin it)
7. When the salt is done, season it with some salt or stock cubes(if you prefer a stronger taste), then add in the broccoli, onion and mushrooms then give it a quick stir then return it to the heat for a few seconds.
8. Quickly at in the salmon and stir gently so as not to break up the cubes.
9. Remove from heat and served it with either butter or garlic toasts.

a) If you don't like salmon, you can replace it with cubes chicken thigh/fillet.
b) You can either served it with toast or cooked pasta or spaghetti


  1. looks so rich and thick ... yummy! Your western soup no need to blend, I like! I'm always lazy when it comes to soups... that's why I prefer Chinese soups where I just throw everything in a pot and boil ... but western soups taste good! :P

  2. This looks great! I will definitely give it a try, so thanks for sharing!

  3. Hi Ellena, Amazed with your creations. Great work!!!
    By the way, i have sent mails to you but wonder if you received them.

  4. Looks yummy and healthy too! i think my girl will like this, but I need to replace the salmon with chicken or other fish as salmon has a strong taste.

  5. Hi Fong,

    Sorry for my late reply... so have you tried this dish? It's rather light version and it's good for either the adult or the kid.

  6. ChRiSTiNe Ong(No relation to one of the recent winner)^^30/4/09 6:27 pm

    hi ellena!
    really thanks for the recipe!
    my hubby, buddy and her kid love the combination of the mushroom and salmon!
    been following your blog for all these while from the time you've shared your own testimony in life and cooking!
    So thought of dropping you a note here that I am really glad for your blog to have taken to new heights! Congrats and Proud of You!!
    Praise The Lord

  7. Hi Christine,

    Thanks for your kind comments and compliment. So glad that they love the way you present the soup :) And thank you for all the support these years. God bless you and your family too... :)


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