General
Mushrooms and onion cooked in butter, thickened with a little flour, then simmered with milk and finished with cream.
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Measuring cups and spoons · Kitchen knife · Cutting board · Frying pan · Cooking pot · Stirring spoon · Blender or food processor
6 clear steps
Slice the mushrooms and mince the onion.
Melt 15 g butter in a frying pan over low heat, add the onion and cook until translucent.
Add the mushrooms and stir until they release water and soften, then sprinkle in 10 g flour and stir well.
Add 200 ml milk and 100 ml water, mix, and bring to a gentle boil over low heat, stirring constantly so the bottom does not scorch.
Simmer on low heat for about 10 minutes until the soup thickens.
Pour in 30 ml cream and heat 1 minute, then season with 2 g salt and 1 g black pepper. For a smooth soup, blend it with a blender after taking it off the heat (optional).
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