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61 lines
1.8 KiB
Markdown
61 lines
1.8 KiB
Markdown
# How to Make Cream of Mushroom Soup
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Estimated Cooking Difficulty: ★
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---
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## Ingredients and Tools Required
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- White mushrooms
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- Onion
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- Butter
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- Flour
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- Milk
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- Heavy cream
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- Coarsely ground black pepper
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- Salt
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- Water
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---
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## Quantities
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Before starting, determine how many servings you wish to prepare. One serving is sufficient for 1–2 people.
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Total amounts (per serving):
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- White mushrooms: 200 g
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- Onion: 50 g
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- Butter: 15 g
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- Flour: 10 g
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- Milk: 200 ml
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- Heavy cream: 30 ml
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- Water: 100 ml
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- Salt: 2 g
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- Coarsely ground black pepper: 1 g
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---
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## Instructions
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1. Slice the white mushrooms and mince the onion; set aside.
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2. Melt the butter in a skillet over low heat, then add the onion and sauté until translucent.
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3. Add the mushrooms and cook until they release their moisture and become soft. Sprinkle in the flour and stir well to combine.
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4. Pour in the milk and water, stir continuously, and bring to a simmer over low heat. Keep stirring to prevent the mixture from sticking to the bottom.
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5. Reduce heat and simmer for about 10 minutes, or until the soup thickens.
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6. Stir in the heavy cream and heat for an additional minute. Season with salt and black pepper to taste.
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7. Optional: After removing from heat, use an immersion blender to puree the soup until smooth.
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---
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## Additional Tips
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- Reserve some mushroom slices for garnish; sauté them separately until fragrant before adding to the finished soup.
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- Using chicken broth instead of water enhances the flavor. Keep the total liquid volume under 300 ml per serving.
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- For a thicker consistency, increase the amounts of flour and heavy cream.
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- Best served immediately. Refrigeration or freezing is not recommended.
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---
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.
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