Methods:
1. Put a small amount of butter in a pan, add the garlic and sauté the mushrooms and diced onions slowly for about 4 minutes. In another pan, add butter and sauté the flour on low heat, then add the milk in several times to melt the flour into the milk
3. Add the sautéed mushrooms, onion, garlic, salt and pepper, and if it is too thick, you can add some more milk or water to adjust the consistency, then bring it to a boil, and then add the sliced mushrooms, and then bring it to a boil to eat it.
Ingredients
Mushrooms 10
Onion half
Cream 50ml or less (adjustable)
Butter (butter roll side cut 1 small slice)
Flour two big spoons
Broth (or water) about 200 ml
Salt a little
Black pepper a little.
How to do
Shred onions, dice mushrooms;
Sauté the onions in the frying pan and add the mushrooms and continue to sauté the water, then add the butter to melt, pour in the broth (if you do not have it, add water can also be used, do not use it all at once, it will be used again), and then add the two tablespoons of flour, stirring and melting (at this time there will be lumps of dough, does not matter);
The soup becomes thicker and more concentrated, and then the flour is more than enough.
Continue to stir, after the soup becomes thicker, pour all the ingredients into the cooker and beat it (the lumps will disappear);
After beating, return to the pot and add the cream to cook together; and then start to adjust the concentration of their own needs (do not use up all the broth or water in front of the one-time use, you can prepare some more for adjustment), like a thicker one to put in a little less, like thinner ones put in a little more.
After adjusting the concentration you need, add salt and black pepper to taste, and serve. 1, if you like garlic flavor, you can fry (roast) some garlic chips, after frying crispy, grind them into powder, and sprinkle them on top of the soup when it comes out!
2, the cooking process must be constantly stirring, medium-low heat, in order to prevent paste pot.