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Restaurant Quality Mushroom Cream Soup
Restaurant Quality Mushroom Cream Soup

Before you jump to Restaurant Quality Mushroom Cream Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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You can get results without having to remove foods from your diet or make huge changes immediately. Even more crucial than wholly altering your diet is simply substituting healthy eating choices whenever possible. In time, you will probably see that you will eat more and more healthy food as your taste buds get accustomed to the change. As with many other habits, change happens over a period of time and once a new way of eating becomes part of who you are, you will not feel the need to go back to your old diet.

All in all, it is not difficult to begin to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to restaurant quality mushroom cream soup recipe. To cook restaurant quality mushroom cream soup you only need 9 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Restaurant Quality Mushroom Cream Soup:
  1. Get 100 grams Mushrooms (I used brown mushrooms this time)
  2. Provide 1 large Onion
  3. You need 3 rashers Bacon
  4. Use 200 ml Water
  5. Take 300 ml Milk
  6. Take 2 tbsp Plain flour
  7. Get 1 1/2 tbsp Soy sauce
  8. Prepare 1/4 tsp Salt
  9. Get 10 grams Unsalted butter (Margarine)
Steps to make Restaurant Quality Mushroom Cream Soup:
  1. Mince onion and mushrooms roughly. Slice bacon into 5 mm strips.
  2. Saute bacon first in a frying pan and once fat comes out, add onion. Cook over medium heat. If the oil is not enough, add a little vegetable oil.
  3. When onion is transparent and the water content has been expelled, take 2 tablespoons of bacon and onion out and cool in a bowl.
  4. Add soy sauce and saute lightly. Then add mushrooms, water, and salt. Simmer for 15 minutes over low heat. Add 1 bay leaf if you want. It gives an aromatic lift.
  5. Meanwhile, add white flour to Step 3's bowl after cooling. Mix with chopsticks until crumbly. Then add 50 ml of cold milk and stir evenly.
  6. Pour remaining milk into Step 4's frying pan. When hot, add Step 5 as you stir with chopsticks. Cook until thickened.
  7. Season with extra salt if necessary. Add 10 g of butter at the end and it is ready to serve. If you have leftovers, you can make an easy casserole (rice dish baked au gratin) by pouring this soup over cold rice and put in the oven.

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