Bacon cream mushroom soup
In Western soups, white mushrooms are often used ingredients. French white mushroom soup, chicken and mushroom soup, mushroom and vegetable soup, etc. White mushrooms are all indispensable ingredients. Today's bacon cream mushroom soup, mushrooms and milk are blended together, seasoned with a little salt, and decorated with bacon and seaweed, making this soup salty, fresh and palatable. It is an indispensable stomach-warming soup in autumn and winter.
Recipe Recommendations
- Tricholoma appropriate amount
- milk appropriate amount
- flour appropriate amount
- seaweed appropriate amount
- bacon appropriate amount
- butter appropriate amount
- salt appropriate amount
- milk fragrance
- burn
- three-quarters of an hour
- ordinary
Steps for Bacon cream mushroom soup
1
Slice a portion of mushrooms and dice the rest; shred bacon and seaweed.
2
Place the pan on heat with a little butter, add the bacon and fry it for a while, remove and control the oil.
3
Put the mushroom pieces and milk into the cooking machine and beat them to make mushroom juice.
4
Put the pan on heat to melt some butter, add a little flour and stir-fry until fragrant.
5
Pour the beaten mushroom juice into the pan, add the mushroom slices, stir well, and bring to a boil over high heat.
6
Turn to low heat and cook for 5-7 minutes, add appropriate amount of salt to taste.
7
Pour into a bowl, spread with shredded seaweed and bacon.