French Cream of Mushroom Soup
1.
Prepare the ingredients. Unsalted butter is divided into 50g and 10g, the mushrooms are cut into 5mm thick slices, and the onions are diced
2.
Heat the soup pot on low heat, add 50g of butter, and slowly stir to melt. Note that the fire should be small, the butter has a low melting point, and it will taste bad
3.
After all the butter has melted, pour in the flour
4.
Stir-fry evenly (a rubber spatula is recommended), and fry for an additional 2 minutes to remove the raw flavor from the flour
5.
Slowly add boiling water. Be patient and add water several times, adding only a small amount each time, stirring until all is absorbed, and then add the next time. So as to prevent the flour from clumping
6.
Stir evenly after adding all the water, as shown in the picture
7.
Pour milk, add bay leaves, and cook on low heat without covering. Be careful to stir it from time to time to prevent sticking to the bottom
8.
While cooking, take another wok, heat it on high heat, and pour the mushrooms into the dry pan
9.
Stir fry until the mushrooms change color and fragrant
10.
Turn to low heat, put 10g butter in the center of the pot
11.
After the butter has melted, pour in the diced onion, stir fry until the onion becomes transparent, then turn off the heat
12.
Pour the fried mushrooms and onions into the boiling pot
13.
Stir and cook for 2 minutes. Add salt, sugar and white pepper to taste
14.
Collect the juice on a low heat, stirring from time to time, to the desired concentration. Add whipped cream and stir well, remove the bay leaves, turn off the heat and remove from the pot
15.
Garnish with whipped cream and chopped basil
16.
Take a spoonful of mellow aroma, let's have a bite😋
Tips:
1. It is said that Western-style thick soup tastes better after overnight. The amino acids in the vegetables will be fully released, and the aroma of vegetables and soup will blend better.
2. The thick soup will become thicker when it cools. When reheating, add an appropriate amount of milk to dilute it to a suitable consistency.
3. The boiled water part can be replaced with the same amount of chicken broth and other broth for a richer taste. But pay attention to the color of the broth to be clear, and the flavor of the condiments should not be strong, otherwise the color and taste of the broth itself will be destroyed.
4. Stir-fried white sauce/high-gluten flour is best for making thick soup base. I don’t have it, and it’s okay to use regular flour.
