Creamy Mushroom Soup
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Ingredients and Tools
- White mushrooms
- Onion
- Butter
- Flour
- Milk
- Heavy cream
- Cracked black pepper
- Salt
- Water ---
Measurements
- White mushrooms 200 grams
- Onion 50 grams
- Butter 15 grams
- Flour 10 grams
- Milk 200 milliliters
- Heavy cream 30 milliliters
- Water 100 milliliters
- Salt 2 grams
- Cracked black pepper 1 gram ---
Steps
- Slice the white mushrooms and set aside; finely chop the onion and set aside.
- Add butter to a frying pan; melt over low heat, then add the onion and saute until translucent.
- Add the white mushrooms and stir-fry until they release moisture and soften; sprinkle in the flour and mix evenly.
- Add milk and water; stir to combine, then bring to a simmer over low heat, stirring continuously to prevent sticking.
- Simmer over low heat for about 10 minutes until the soup thickens.
- Pour in the heavy cream and heat for 1 minute; season with salt and black pepper.
- Turn off the heat, then use a blender to puree into a smooth soup (optional). ---
Notes
- Reserve some mushrooms for garnish; pan-fry until fragrant and add at the end.
- Use chicken stock instead of water for better flavor; it is recommended to keep total liquid no more than 300 milliliters/serving.
- If you like a thicker soup, you can slightly increase the amount of flour and heavy cream.
- It is recommended to serve immediately; refrigeration or freezing is not recommended. --- If you follow this guide and find any issues or improvements, please submit an Issue or Pull request.