[2024 Jun 04: Updated prices and links.]
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Nutrition Facts
Calories | 294 kcal |
Total Fat | 27.5 grams |
Sodium | 518.3 grams |
Total Carbohydrate | 10.7 grams |
- Dietary Fiber | 1.8 grams |
Protein | 3.6 grams |
Ingredients and Price List
Food | Amount Used | Unit Cost (SGD) | Cost Per Use (SGD) |
|---|---|---|---|
Swiss Brown Mushrooms | 50g | $1.50 | |
Shiitake Mushrooms | 37.50g | $0.41 | |
White Button Mushrooms | 31.25g | $0.59 | |
Salted Butter | 15g | $5.70 | $0.34 |
Chicken Stock Cubes | 1g | $0.03 | |
Fresh Milk | 25ml | $1.28 | $0.16 |
Corn Starch | 7.50g | Negligible | |
Onion | 0.25 onion | Negligible | |
Garlic | 0.50 clove | Negligible | |
Olive Oil | 1 tbsp | Negligible | |
Mixed Herbs | To taste | Negligible | |
Salt | To taste | Negligible | |
Black Pepper | To taste | Negligible | |
| TOTAL: | $45.06 | ~$3.03 |
I love all kinds of soup. The nostalgic Malaysian-Chinese ABC soup, the comforting Korean ginseng chicken soup ("Samgyetang"), the classic French onion soup, to name a few - no matter what kind of soup it is, I'd happily finish the entire bowl.
However, I recently realised the danger of loving soup, especially when served from restaurants: you never know what seasoning the chefs have added into the soup, and how much they have added. Salt content, especially, is something that should not be overlooked.
Here's another concerning point of view posted on a Singapore government website: you can't trust your tongue to taste excess salt. Statistics have shown that locals consume 1620mg more than the recommended daily average of sodium, and over time, consuming an excessive amount of salt would cause our tongue to become less sensitive to the taste of salt, leading us to consume even more salt. Needless to say, eating too much salt can result in undesirable health complications such as heart disease, stroke, and hypertension.
But if you prepare soup on your own, you have full control over the amount of salt and other ingredients that you put in your food. This is why cooking your own meals can lead to a healthier life - you know exactly what you are consuming.
Now, let's talk about mushrooms.
Mushrooms are not plants; they are fungi. Apparently, there are over 10,000 known types of mushrooms, and mycologists suspect that this is only a fraction of what is on Earth. There are many types of edible mushrooms. In fact, I've used 3 types of mushrooms in preparing this soup: Swiss brown mushrooms, shiitake mushrooms, and white button mushrooms. Try adding a variety of mushrooms in your soup to enhance its flavour!
In addition to being low-calorie, mushrooms are fat-free, low-sodium, and cholesterol-free. They're also packed with fiber, vitamins, and minerals.
One interesting thing to note about mushrooms, though: potassium content. Foods rich in potassium are important in managing high blood pressure, so in that sense, mushrooms are great as they are rich sources of potassium. However, having too much potassium would lead to serious heart problems. Also, many dialysis patients are advised to eat a low-potassium diet. In this case, pick shiitake mushrooms as they have low potassium content as compared to other mushrooms.
Additionally, mushrooms are said to be able to lift your mood. This study hypothesised that mushroom consumption is associated with a lower risk of depression, as mushrooms contain numberous bioactive compounds and potassium that may be associated with reduced anxiety. The study recommend eating button mushrooms.
If the taste of mushroom is putting you off, don't give up on them just yet, let's talk about dried mushrooms.
In the above video from Adam Ragusea about how "dried mushrooms are nature's stock cube", he shares that dried mushrooms are often found in soup mixes, even those that are not advertised as mushroom-flavoured. Hence, he theorised that even if not everyone likes mushrooms, most people like dried mushroom flavour. And since fresh mushrooms are 80% water, dried mushrooms retain all of their medicinal and immune-boosting properties.
In fact, it is suggested that when mushrooms are dried, not only are the nutrients retained, there are also some that are enhanced such as protein and carbohydrates. It was truly insightful and intriguing. I may give dried mushrooms a shot one day.
What complements mushroom soup well? Garlic bread! But to keep it simple, plain bread would do. For this meal, I got some mini French baguettes from a local bakery store (which I found out they were selling for only SGD$1!), sliced them, warmed them up in a pan, and it was ready to be served and dipped in the mushroom soup. Try making some mushroom soup of your own today!
