A Western Restaurant Style: Rich and Flavorful Cream of Mushroom and Ham Soup

A Western Restaurant Style: Rich and Flavorful Cream of Mushroom and Ham Soup

Have you ever been captivated by the smooth, rich cream of mushroom soup you find at Western restaurants? Actually, this seemingly luxurious soup can be easily recreated at home! Today's recipe for cream of mushroom and ham soup is bursting with milky aroma and a rich, creamy texture, rivaling Pizza Hut's classic chicken and mushroom soup in flavor. Best of all, it's easy to prepare, with readily available ingredients, and ready in just 30 minutes, allowing you to enjoy the rich flavor of a Western-style soup at home.

Ingredients (Serves 2-3)

200g shimeji mushrooms (fresh shimeji mushrooms are more flavorful)

100g ham (bacon or chicken can be substituted)

Half an onion (finely chopped)

30g butter (use twice)

20g flour (for thickening)

250ml milk (whole milk for a richer flavor)

50ml light cream (for a smoother texture)

Salt to taste (to taste)

A pinch of black pepper (optional)

A pinch of basil/parsley (for garnish)

Detailed Instructions

1. Preparing the Ingredients

Remove the stems of the shimeji mushrooms and slice them thinly (for easier sautéing and a more delicate texture).

Dice the ham (if using bacon, it is recommended to fry until slightly charred for a more fragrant flavor).

Mince the onion (the finer the better, so it blends better into the soup).

2. Sauté the ingredients

Preheat a frying pan over low heat and melt 15g of butter.

Add the chopped onion and stir-fry over low heat until translucent and fragrant.

Add the sliced shiitake mushrooms and diced ham and stir-fry over medium heat until the mushrooms are soft and slightly release some water. Remove and set aside.

3. Make the white sauce (key to the soup base)

In another soup pot, heat the remaining 15g of butter over low heat until melted.

Add the flour and quickly stir until a paste forms (pay attention to the heat to avoid burning).

Stir-fry for 1-2 minutes to fully incorporate the flour and butter and remove the starchy smell.

4. Simmer the soup

Add the sautéed shiitake mushrooms and ham to the soup pot and stir well.

Gradually add cold water or milk (a combination is recommended for a richer milky flavor), stirring constantly to prevent lumps.

Simmer over low heat for 2-3 minutes, stirring constantly, until the soup is thick and smooth.

Finally, add the heavy cream, season with a pinch of salt and black pepper, stir well, and turn off the heat.

5. Garnish

Pour the soup into bowls and sprinkle with a little basil or chopped parsley for color and aroma.

For a richer taste, drizzle with a little heavy cream or sprinkle with grated cheese.

Why Recommend This Soup?

Quick and easy—ready in 30 minutes, perfect for weeknight dinners or entertaining friends.

Rich and creamy—the combination of butter, milk, and heavy cream makes every sip smooth and rich.

Versatile—serve with toast, salad, or as an appetizer for a Western meal, elevating the experience.

Next time you're craving a hearty Western soup, try this recipe—guaranteed to give you a restaurant-quality satisfying experience!