Although the mushroom soup is delicious, the mushroom soup we cook at home often makes people feel "clear and watery", unlike the thick and white soup made in restaurants, which makes people look appetizing and tastes more fragrant. Many people think that it may be because of the use of additives such as "thick soup treasure", which is not the case. For professional chefs, the mushroom soup is cooked thick, white and fragrant. Next, let's take a look at how to make milky white mushroom soup!

Raw materials and ingredients

The choice of fungi is more casual, just what we often eat at home. This time, we use mushrooms, Pleurotus eryngii and Pleurotus ostreatus. We prepare some cuttlefish balls to increase the layering of taste, and we also need onions and garlic to increase the flavor.

Then let's talk about the treatment of these ingredients, and cut the prepared fungi into pieces or strips, as long as the volume is not too large; Cuttlefish balls are sliced or diced; Chop onion and garlic and set aside. Everything is based on making soup and making it easy to drink.

Production method

Step 1: Pour an appropriate amount of oil into the pan. When the oil is hot, saute the onion and garlic until fragrant. Then put all the chopped mushrooms into stir fry, stir fry until they shrink and soften, and then put them in a dish for later use.

Step 2, start the wok again, first dig in two spoonfuls of flour, then turn on a small fire and stir-fry slowly with a spatula while heating. During the frying process, add a little cooking oil until the flour is slightly yellow.

After the flour is browned, slowly pour in warm water and keep stirring. Never pour cold water or boiling water here. In that case, the flour is particularly prone to caking. After the flour is stirred, pour in enough water and stir well, and then boil it on fire.

Step 3: Add the mushrooms that were pre-fried, and simmer for 15 minutes. As the cooking time gets longer and longer, the soup will become thicker and thicker.

Step 4, add the cuttlefish balls and cook them for two minutes on medium fire. For the sake of good color, I temporarily added some carrot slices and put them together with the cuttlefish balls.

In the end, the soup is completely concentrated, and just add a proper amount of salt to taste before cooking. Here, a pot of milk-white thick and very fresh mushroom soup is ready.