The authentic way to make corn cream soup

1. Peel the onions and chop them into small pieces.

2. Peel the garlic and grind it into minced garlic.

3. Wipe the mushrooms clean with a cloth or paper towel.

4. Cut the mushrooms into slices.

5. After the pot is heated, add butter.

6. Add minced garlic and onion and sauté for about 2 minutes.

7. Add mushrooms and sauté for five minutes.

8. Add appropriate amount of water.

9. Add the chicken powder and bring to a boil, then cook for three minutes, turn off the heat and simmer.

10. Pour the mushroom soup into a blender and puree.

11. Pour the prepared mushroom soup back into the pot and bring to a boil over low heat.

12. Add appropriate amount of light cream, mix well and turn off the heat. General method of making corn cream soup

How to make corn cream soup 1

1. Heat butter in a pot until it melts, then add flour and slowly cook over low heat Stir until completely melted.

2. Pour in fresh milk and water or chicken stock, mix well, and cook for ten minutes.

3. Add cream, pepper and chicken essence, stir evenly and cook for one minute.

4. Finally, pour in the canned corn kernels and corn water and bring to a boil.

Method 2 of corn cream soup

1. Peel the corn and set aside, and dice the onion.

2. Add butter to the pot and simmer the onions over low heat for 10 minutes until they are translucent and soft, and the sweetness emerges.

3. Turn off the heat, add flour and mix well until there is no powder.

4. Turn the heat back to medium, add chicken stock little by little and mix well until there is no dough, add corn kernels.

5. After rolling up the soup, turn to medium heat and let the soup roll slightly. For about 10 minutes, the foam will rise to the surface. Remove the foam with a spoon several times until the soup is clear.

6. Turn to low heat, cover and cook for 25 minutes.

7. Pour into a blender or food processor or use a hand mixer and blend until pureed.

8. Return the pot to the pot, cover it, and simmer over low heat for 5 minutes. Separate the residue twice. Use a relatively smooth one for the first time, and a denser one for the second time. If the separation cannot be done clearly, , 1 to 2 more times.

9. Pour the soup back into the pot, bring it to a boil, add a little cream and mix well, simmer over medium-low heat for 2 minutes and finally add a small amount of salt and pepper to taste.

10. Dip the iron spoon into the soup, and then swipe the back of the spoon with your fingers. If you see a clear texture as shown in the picture, it means that the soup has reached the desired thickness.

Recipe 3 for corn cream soup

1. Peel and dice the potatoes, dice the onions, dice the hot dogs, and mince the garlic. Set aside.

2. Pour the corn flour into the pan without oil and stir-fry.

3. Stir-fry until slightly brown, set aside.

4. Add appropriate amount of butter to another pot.

5. Add potato dices, onion dices, hot dog dices, minced garlic, and corn kernels and stir-fry until cooked.

6. Pour all ingredients: cooked corn flour, cooked potatoes, onions, hot dogs, minced garlic, corn kernels, light cream, milk, and chicken soup into a food processor and stir.

7. Stir the corn cream soup into a paste.

8. Pour the paste soup into the casserole and cook until it is moderately thick.

9. Add a little salt to taste. The origin of millet cream soup

Regarding the origin of millet, there have always been two theories of origin: one in the east and one in the west.

Today, after double proof from botanical archeology and genetic archeology, we can finally say that millet originated in northern China. Archaeological evidence shows that at least 4,500 years ago, cultivated millet had spread from northern China to Central Asia, and continued to spread westward and finally reached Europe; at least 4,000 years ago, cultivated millet had spread to Southeast Asia and South Asia.