Cream Mushroom Soup -You Are Foodie

By Marian
63

Cream Mushroom Soup

The common thick soup needs to use butter to fry the flour into a paste and add it to the soup. I think the heat is too high, so I use yam instead of butter batter and milk instead of light cream. Cream mushroom thick soup can be made with only a little butter. A good drink is not afraid of fat.

Main Ingredients

Pure milk appropriate amount
onion half
Yam 约450 g（去皮后重量）
Mushroom 15

Auxiliary Ingredients

Toast slice appropriate amount
black pepper appropriate amount
salt A moderate amount of
butter 10 g

Step 1 . Peel the yam, wash it, and steam it in a pot.

Step 2 . Put the yam into the cooking machine, add an appropriate amount of pure milk according to the consistency you like, and beat it into a fine paste.

Step 3 . Remove the stems of mushrooms, wash and slice.

Step 4 . Wash the onions and chop them.

Step 5 . Melt 10 grams of butter in the pot.

Step 6 . Add chopped onions and stir fry until fragrant.

Step 7 . Add mushrooms and stir fry.

Step 8 . After the mushrooms are fried, add the yam paste and stir well.

Step 9 . After boiling, add salt and black pepper to taste.

Step 10 . Dice the toast, put it into the oven, middle layer, heat up and down 150 degrees, bake for about 5 minutes.

Step 11 . Put the mushroom soup into a bowl and put some diced bread on it.

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