Souffle cream mushroom soup

Recipe Recommendations

• whipped cream appropriate amount
• flour appropriate amount
• Homemade layer meringue or Indian flying cake appropriate amount
• butter appropriate amount
• shrimp appropriate amount
• bacon appropriate amount
• onion appropriate amount
• sweet pepper appropriate amount
• mushroom appropriate amount
• corn appropriate amount
• egg liquid appropriate amount
• salt appropriate amount

• milk fragrance
• cook
• half an hour
• simple

Steps for Souffle cream mushroom soup

1

ready. butter 30g, cream 500ml (which could be replaced by milk if not, but which would be less fragrance), shrimp, mushrooms (preferably mushrooms, too), onions 30g, flour 50g, sweet peppers, corn, egg fluid

2

Make milk sauce. It melts with little butter fire, adds flour and is carefully defunct, while crushing small oil grains of flour, blending the flour with full butter, creating darker-coloured mudslides, and pouring a few times into light cream, diluting it into white milk sauce. Take another pot, melt the onion on the little fire, add bacon, mushrooms to the onion, and cream sauce, and then boil it, boil it in fresh cream, boil in the fire, add shrimp, sweet peppers, corn (all these things are easy to cook, they don't need to be cooked), burn the little fire for 15 minutes and then boil it into a container that can be put into the oven. Medium

3

Packer bowls with egg fluid. (The bowls should be smaller, deeper and easier, otherwise the vapour of the liquid will cause souffle.) It's too wet, it's not working well

4

The oven is preheated at 180 degrees and baked for about 15 minutes. Don't be dreary, watch the oven

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