French cream mushroom soup
By VicentaLakin
The new mission, which is to make soup, is to think of this -- French cream mushroom soup, one of the classic soups for Western food, milk mushrooms, and sour tastes. It's wonderful to have a strong soup juice melted on your tongue
Recipe Recommendations
- unsalted butter 60g
- ordinary flour 60g
- Tricholoma of 6
- onion one
- boiling water 500ml
- whole milk 400ML
- light cream 3 scoops
- geranyl 1 tablet
- salt 1 spoon
- white granulated sugar 2 spoons
- white pepper 1/2 spoon
- milk fragrance
- cook
- half an hour
- ordinary
Steps for French cream mushroom soup
1
get your food ready. saltless butter split between 50 g and 10 g, mouths cut 5 mm thick, onions cuttin2
the soup pot is hotter, put in 50 g butter and slowly melt. keep the fire low. the butter melts low. it's gonna taste bad3
When the butter melts, it pours into flour4
It's flat. Two more minutes for the flour. Taste5
I'm going to get some water. It is very patient to add water more than once, only a few times, and then to the next time, once it is fully absorbed. That's how you avoid flour6
After adding all water, mix evenly, as shown in the figure7
Put the milk in, put the fragrance in, and cook it without a little fire. Keep your eye on it. Keep it together. Bottom8
While cooking, get another frying pan, heat up the fire, boiler down the entrance9
It's so hot when mushrooms change color10
turn the fire and put 10 g butter in the middle of the pot11
After the butter melts, the onions fall, the onions turn transparent, and the fire closes12
I'll pour the fried mushrooms and onions into the cooking pan13
Smash it evenly for two minutes. Add salt, sugar, white pepper14
Light fire gathers juice, stirs from time to time to the desired concentration. Join the light cream and mix it up15
Crush it with cream, roller16
Let's have a biteFrench cream mushroom soup Make Tips
1. Western soup is said to generally taste better after the night. Amino acid in vegetables will be fully released and fragrance and soup will be better integrated. 2. The soup will become thicker, and when it is heated again, it will be able to reach a suitable amount of milk, diluted to the appropriate density. 3. The open water component can be replaced by high soups, such as chicken soup equivalents, which can be enriched in taste. But be careful that the soup is clear and not heavy, or it will destroy the color and taste of the soup itself. 4. Magnificent flour is best used in ketchup/dry soup. I don't have any. It's fine with ordinary flour。