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

Woman-drinking-soup
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.

 

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