Restaurant Quality Mushroom Cream Soup

1. 1

   Mince onion and mushrooms roughly.

2. 2

   Slice bacon into 5 mm strips.

3. 3

   Saute bacon first in a frying pan and once fat comes out, add onion.

4. 4

   Cook over medium heat.

5. 5

   If the oil is not enough, add a little vegetable oil.

6. 6

   When onion is transparent and the water content has been expelled, take 2 tablespoons of bacon and onion out and cool in a bowl.

7. 7

   Add soy sauce and saute lightly.

8. 8

   Then add mushrooms, water, and salt.

9. 9

   Simmer for 15 minutes over low heat.

10. 10

    Add 1 bay leaf if you want.

11. 11

    It gives an aromatic lift.

12. 12

    Meanwhile, add white flour to Step 3's bowl after cooling.

13. 13

    Mix with chopsticks until crumbly.

14. 14

    Then add 50 ml of cold milk and stir evenly.

15. 15

    Pour remaining milk into Step 4's frying pan.

16. 16

    When hot, add Step 5 as you stir with chopsticks.

17. 17

    Cook until thickened.

18. 18

    Season with extra salt if necessary.

19. 19

    Add 10 g of butter at the end and it is ready to serve.

20. 20

    If you have leftovers, you can make an easy casserole (rice dish baked au gratin) by pouring this soup over cold rice and put in the oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.