Chef’s Secrets: How To Make A Hearty Mushroom Soup Thickened With Walnuts

Cookbook author and food writer Sylvia Tan shares her recipe's secrets and cooking tips

The Teochews like their soups clean and light, the Cantonese prefer them full-bodied, while the Westerners seem to favour thick, creamy soups.

I’m Teochew, which probably explains why I’m not fond of creamy soups and avoid ordering soup from a Western menu. I have to ask if cream has been added.

My friend is worse. She is allergic to chicken and will ask if chicken stock has been used – which is usually the case – in soups as well as other dishes.