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“This is a creamy soup with a little Asian flavor thrown in. It has a nice warm flavor to it. It's a quickly made soup, perfect to cook when you're on your lunch break and want something warming. If you wish, you can serve it with rice added. But I like it just fine without any. Please feel free to adjust the amount of any of the ingredients to suite your taste.”

Ingredients Nutrition


  1. In a heated saucepan, add oil and onion. Saute until opaque. Add mushrooms and saute about one minute longer, stir some.
  2. Add broth, soy sauce, ginger, and Chinese five spice powder. Bring to a boil for one minute. Then reduce temperature to low heat.
  3. In a small bowl add 1/4 cup of soup and stir until it has lowered its temperature. Then add the half-and-half and stir.(Add as much as you want. I just limited it to keep the calorie count lower.) Then return the mixture to the rest of the soup and stir. If you've done this right, your half-and-half will not clump.
  4. Cook on low for one minute more and then serve with freshly cracked pepper on top.

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