Skinny Mushroom Soup

Recipe contributed by Minmed Group Pte Ltd, created by Ms Jolyn Wong, Dietitian.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: About 2


  • 300 g of button mushroom, cleaned and sliced
  • 1 large white onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tbsp of soft margarine or unsalted butter
  • 1 tbsp of plain flour or wholemeal flour
  • 400 ml of water
  • 125 ml of NutriSoy Fresh Soya Milk High Calcium Omega No Sugar Added
  • 1/4 tsp of black pepper
  • 1/4 tsp of GoodSalt® (Lower Sodium Salt)
  • 1/4 tsp of dried thyme leaves
  • 1/4 tsp of dried parsley


    Mushroom mixture

  1. Add in onion and garlic in a non-stick pan over medium low heat. Cook both until softened. Stir occasionally.
  2. Arrange mushroom in the pan.
  3. Flip the mushroom only when they release their juices (around 3 mins).
  4. Turn off heat once mushroom’s fluid is reduced. Set aside.
    Mushroom Soup Base

  1. Melt soft margarine in a pot over low heat.
  2. Slowly add in flour and stir until well mixed.
  3. Slowly add in water and stir gradually for 5 minutes over medium heat.
  4. Add in pre-cooked mushroom mixture and stir gradually.
  5. Add in NutriSoy Fresh Soya Milk High Calcium Omega, No Sugar Added.
  6. Season with GoodSalt® (Lower Sodium Salt), black pepper, dried thyme leaves and dried parsley.
  7. Let it simmer with lid on for another 5 minutes.
  8. Serve the soup with toasted bread and enjoy!