How do you make creamy mushroom soup in a Western restaurant?

Method 2:

Ingredients: *Mushrooms* Fresh cream.

Milk * butter * carrots, tomatoes.

Onion making: 1. Take a pot, add 2 bowls of water, add an appropriate amount of milk, fresh cream, and then start to simmer.

2. Slice the mushrooms, shred the carrots, cut the tomatoes into small pieces, and chop the onion for later use.

3. Put a small piece of butter in a frying pan, put in the chopped onion, stir-fry until fragrant, then add tomatoes and carrots in turn and fry, if you feel dry, you can put butter down, then add salt, and when the tomato skin falls off, you can pour it into the cream soup and continue to cook.

4. Stir-fry the mushrooms in butter and then add them to the soup.

5. Boil the soup over a strong fire, and then you can hook a thin thickener, and you're done.

6. After serving, you can add some cheese sticks in moderation.

Method 3: Ingredients: 900ml milk, 2g salt, 10g cream, 3g chicken essence, 20ml olive oil, 2 slices of ham, 60g of flour, 5 mushrooms, 1 slice of bread for decorating the soup.

Method: 1. Stir-fry the flour in a pot with olive oil until you smell the same fragrance as baked steamed buns.

2. Cut the mushrooms into thin slices, the ham into minced pieces, and the bread into cubes for later use.

3. Roll out the fried noodles with a rolling pin a few times, remove the dough balls, and add a small amount of water to make a paste.

4. Pour the milk and cream into the pan and bring to a simmer; Add mushrooms, ham and fried batter, stir well and bring to a boil.

Ingredients for creamy mushroom bisque:

Milk 900ml salt 2g

Cream 10g Essence of Chicken 3g

Olive oil 20ml ham 2 slices.

60g flour 5 mushrooms.

How to make:1Stir-fry the flour in a pan with olive oil until you smell the aroma of baked steamed buns.

2.Cut the mushrooms into thin slices, the ham into minced pieces, and the bread into cubes and set aside.

3.Roll out the fried noodles with a rolling pin a few times, remove the dough balls, and add a small amount of water to make a paste.

4.Pour the milk and cream into a saucepan and bring to a simmer; Add mushrooms, ham and fried batter, stir well and bring to a boil.

Production time: about 30 minutes.

Creamy mushroom soup.

Creamy mushroom soup is a very ladylike soup, with a subtle and elegant appearance, and a simple but evocative taste. When I was making this soup, the shot of Audrey Hepburn in "Roman Holiday" suddenly flashed in my mind, and they have some similarities?! It's just that the soup can be drunk at any time, and Hepburn can only miss it in his heart.

Make the soup, cut two slices of bread, turn out the VCD of "Roman Holiday", see the stars in the sky from dusk, and be moved by her laughter again, and the quiet melancholy in her eyes.

Taste characteristics: soup has been swabbed to feed Tao Du Xuan? /p>

Ingredients: 1 canned mushroom.

Excipients: lean pork, milk, flour.

Seasoning: lard, salt, green onion, cooking wine, chicken essence.

Method: 1) Cut the pork into small cubes, put it in the pot and boil, skim off the foam in the pot, add green onions, cooking wine, and cook over low heat;

2) Sit on the pot and light the fire and put the lard, add the flour to fry the yellow with a slight heat, when the fragrance is stir-fried, pour the boiled meat and soup into the pot in three times, stir evenly into a paste;

3) Pour the mushroom soup and milk into the pot 2-3 times, add salt and chicken essence.

1) Cut the pork into small cubes, put it in the pot and cook, skim off the foam in the pot, add green onions, cooking wine, and cook over low heat;

2) Sit on the pot and light the fire and put the lard, add the flour to fry the yellow with a slight heat, when the fragrance is stir-fried, pour the boiled meat and soup into the pot in three times, stir evenly into a paste;

3) Pour the mushroom soup and milk into the pot 2-3 times, add salt and chicken essence.

Ingredients: mushrooms, onions, flour, milk, butter, corn kernels (if you can), pepper.

Method:1. Dice the onion and slice the mushrooms.

2。Stir-fry the diced onion in butter until transparent (stir-fry in the same oil as a regular cook, and the soup will not be fragrant). Meanwhile, bring a pot of water to a boil.

3。Pour the sautéed onions, as well as the chopped mushrooms, into boiling water, and if available, add the corn kernels (which will be delicious) and change to medium heat.

4. Burn the butter and put in an appropriate amount of flour (don't do too much, if it can't melt down, it will become flour soup). Fry. Don't scorch.

5. Pour the fried flour into the pot, stir slowly over medium heat, about 2 or 3 minutes after the fried flour will melt, and the whole soup will become thick.

6。At this time, the soup is black and black, very unsightly, at this time the milk is out of the horse, pour in the milk, how much to pour depends on how big your pot is, anyway, the soup color turns white.

7。Add a little salt and a little MSG. Pepper (don't forget to add).

8。Well, you can eat it.