Cream of Wild Mushroom and Oyster Soup
Lee Kum Kee

Cream of Wild Mushroom and Oyster Soup

Serves 8
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If you love mushrooms and you're looking for a creamy and hearty soup recipe then you've come to the right place. Using only a handful of core ingredients, your bowl will be packed full of flavour. Great to devour at any time of day.


8 pcs dried Shiitake mushrooms
8 cup hot water
6 cup heavy cream
3 Tbsp butter
1 lb mushrooms
½ pcs onion
½ lb fresh oysters
½ cup of flour


1 Use a damp paper towel to remove any dirt on the mushrooms. Cut the stems off from the dried Shiitake mushrooms and soak them in 8 cups of hot water for about 2 hours.
2 Melt the butter inside a stockpot and sauté the onions until fragrant. Then, add the mushrooms and flour and sauté until fragrant.
3 Add the rest of the ingredients into the stockpot, including the soaked Shiitake mushrooms and water. Cook until it boils and then cook on low heat for about 30 minutes.
4 Let the soup cool down for a little and then using a blender, blend all the ingredients into a thick and creamy texture. Then pour it back to the stockpot and cook until it boils.
5 Season the soup with Lee Kum Kee Premium Oyster Sauce and serve hot.


1 There is no need for any other seasonings! Lee Kum Kee Premium Oyster Sauce is so lusciously tasty that it enhances the fresh oyster flavour in the soup.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.