French Cream of Mushroom Soup
Overview
The new task said to make soup, so I thought of this dish - French Cream of Mushroom Soup, one of the most classic soups in Western food, with rich milky mushroom aroma and rich taste. I really enjoy the feeling of the thick soup slowly melting on my tongue, it’s wonderful...
Tags
Ingredients
Steps
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Prepare all the ingredients. Divide unsalted butter into 50g and 10g, cut mushrooms into 5mm thick slices, and dice onions
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Heat the soup pot over low heat, add 50g of butter, stir slowly and melt. Be careful to keep the fire low, as butter has a low melting point and will taste unpalatable if it burns
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After all the butter has melted, pour in the flour
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Stir well (it is recommended to use a rubber spatula) and stir for 2 minutes more to remove the raw smell from the flour
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Slowly add boiling water. Be patient and add water several times, adding only a small amount each time. Stir until all is absorbed before adding the next time. This will prevent the flour from clumping
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Add all the water and stir evenly, as shown in the picture
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Pour in the milk, add the bay leaves, and cook over low heat without covering. Be careful to stir it from time to time to prevent sticking to the bottom
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While cooking, take another wok, heat it over high heat, pour the mushrooms into the dry pan
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Stir-fry until the mushrooms change color and become fragrant
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Turn to low heat and put 10g butter in the center of the pot
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After the butter melts, add the diced onions and stir-fry until the onions turn transparent, then turn off the heat
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Pour the fried mushrooms and onions into the simmering soup pot
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Stir well and cook for 2 minutes. Add salt, sugar and white pepper to taste
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Reduce the juice over low heat, stirring occasionally, to the desired consistency. Add light cream and mix well, remove the bay leaves, turn off the heat and take out the pot
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Decorate with whipped cream and chopped basil
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Scoop a spoonful of the rich aroma and take a sip😋
