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.
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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