Cream of Mushroom soup with Mukunuwenna
1 vote, 5.00 avg. rating (95% score)


This soup  is made in sri lankan style, here i have used “Oyster Mushroom”. I have added a curry flavor to suit our pallets. This soup is creamed with coconut milk & to finish i have used tender Mukunuwenna leaves. This is a very low cost dish/recipe and all ingredients are available in our markets. 
I always focus on giving all cookery lovers healthy recipes &  mukunwenna is used for kanji and mallum in our country.
  • 100 g Oyster mushrooms
  • some tender mukunuwenna leaves
  • 1 sliced onion
  • 1 cloves of sliced garlic
  • 1 tsp butter
  • 1 tsp flour
  • 150 ml vegetable stock
  • 1 tsp curry powder
  • 50 ml think coconut milk
  • salt
  • pepper

Total Time:
            30 min
             15 min
            10 min
2 potions


  1. Heat the pan,add the butter. add onion and garlic,saute for few minutes
  2. follow with mushrooms, add curry powder and  mix. cook  on low fire. Then add vegetable stock & cook untill mushrooms are cooked. Maybe for  2 to 3 minutes.
  3. take off from fire and let it to cool. mean while roast some garlic flakes in a pan.
  4. Blend the mushrooms in to a thick pulp,and add in to the pan again,and bring it to boil. finish with thick coconut milk. finally just befor the taking off the fire add the tender mukunuwanna leaves and season with salt and pepper


Do not over cook the mukunuwenna leaves. They should be seen in bright and green color and it give the fresh taste to your mouth. If you need a bit more spiciness in your soup you can add more chilli flavor as preferred.  you can use the chicken stock in  this soup, but never use  MSG in any of our recipes.