Cream Mushroom Clam Soup

Ingredients

200 grams of clams

5 mushrooms

3 mushrooms

30g light cream

20g butter

15g flour

1g salt

Onion ( small) 1

1 bay leaf

White wine 30ml

How to make cream of mushroom clam soup

Buy clams directly , or soak and spit out sand.

Clean and cut the mushrooms. I will leave a quarter of them chopped into small pieces. The soup tastes like not only clams, but also chopped mushrooms.

The onions are also chopped into small pieces.

The water is boiled and the clams are thrown in.

In one minute, the whole thing is scooped up.

Use a small spoon to scoop out the meat.

Take 20g of butter

First heat the pot, remove from the fire, and add butter.

Shake it until the butter is completely melted.

Pour in chopped onions. Fry until soft.

Add the mushrooms and continue frying. After everything is coated in oil.

Add brandy or white wine.

At this time, the fragrance overflowed,

It was very touching.

Then add low-gluten flour.

Fry it until the powder is no longer visible.

Then add stock or water.

The amount is about 800ml.

Cook for 20 minutes

Pour all the contents in the pot into a food processor and smash.

Just within 10s.

When it is returned to the pot, the color of the soup is already a bit beautiful.

Add whipping cream.

Clams and diced mushrooms.

Medium-low heat, stir with a spoon.

Wait until the soup becomes thicker and thicker.

emmm How to describe it, like porridge, with a hanging spoon...

Or just make your own judgment.

Add salt (try adding it little by little...)

Twist some black pepper.

Fill the bowl!