Butter mushroom soup
By VicentaLakin
Tom, there's something important in Western. It is not just an after-dinning addition, but a similar presence to the main course, and in one way or another, a meal without soup is not complete and formal. And the most distinctive feature of the Western meal is the various colours of soup, and today we teach you a classic French cream mushroom soup that will make the Christmas dinner of our young partners complete。
Recipe Recommendations
- onion half a
- butter 50g
- light cream 30g
- mushroom of 2
- flour 80g
- spices a little
- milk fragrance
- cook
- ten minutes
- simple
Steps for Butter mushroom soup
1
Onion cuttin, mushrooms, butter slices
2
It's hot in the pan, and it's put in butter and onions。
3
Take another casserole (or onions) and put it in butter and flour, and heat and mix it evenly。
4
An appropriate amount of water is added to the pot to continue to mix flour and butter fully。
5
The onions, mushrooms, light cream are added and evenly mixed。
6
Two minutes after the casserole is covered, the fragrance of the leaf will be finished。