Creamy mushroom soup is a classic soup dish in Western food, with moderate saltiness and sweetness, rich milk flavor, with a slightly spicy taste of black pepper, which is not contrary to Chinese food. It is a soup delicacy that often appears on my family's table, and even parents who are accustomed to eating Western food think it tastes good.
Dozens of creamy mushroom soup in Western restaurants, at home as long as a few dollars of cost, the method is particularly simple, you can adjust the ingredients according to your own preferences.
Ingredients: white mushroom, cream
Ingredients: potatoes, ham, onion
Seasoning: butter, flour, black pepper, salt
method:
1. Thinly slice the white mushrooms, dice the ham, potatoes and onions and set aside.
2. Add a small piece of butter to the pan, let the butter melt, put an appropriate amount of flour, stir-fry for about a minute on medium heat, until the flour is golden brown, and set aside.
3. Wash the pan, re-add the appropriate amount of butter, wait for the butter to melt, the ingredients prepared in Figure 1 below, and stir-fry over medium heat.
4. Sauté for about 6 minutes, until the ingredients are ripe, add black pepper to taste.
5. Add light cream and water, add the sautéed flour in Figure 3, add the appropriate amount of salt to taste, and bring to a boil on high heat.
Color and fragrance:
Rich in nutrients, salty and sweet, milky and not greasy.
Tips:
1. Although the butter was put twice, the butter and light cream were fused just right, and the soup was not greasy at all.
2. Flour is the key to soup, so the consistency depends on the amount of flour, which can be adjusted according to your preference.
3. Flour adjusts the consistency of the soup, but the mellow milk flavor comes from light cream, this amount is indispensable, less taste will be dull.
3. If you like it, you can put a little carrot, chicken or the like, and the taste is good.
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