Mushroom Soup


It is the fate of mushroom soups to be creamy, it would be very nice, actually, creamy, Delicious... But sometimes cream soups can be heavy to eat, especially in summer days. At such moments, the aunt's aunt's milk comes to your aid and lightens your soup a bit, but adds consistency.

In this recipe, you can clearly see how the aroma of the coarsely ground black pepper grains harmonizes well with the mushroom. As such, we used a lot of black pepper grains. It was almost a touch of flavor.

We think that you can add this recipe to your to-do list without waiting too long. Bon appetit already.

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-8-9 cultivated mushrooms
-1 small onion
-1 glass of water Milk
-1 liter of hot water
-2 tablespoons of flour (topping)
-3-4 tablespoons of oil
-Black pepper

For the above:

-Red pepper

40 Minutes

5 Servings

How to make

To make mushroom soup, let's wash the mushrooms and chop them very little.
Let's chop the onion very finely and turn it into oil.
Let's add the mushrooms and roast until they are watered little.
Let's add the flour, turn it a few more.
Let's add the black pepper and add the hot water and boil, then add the milk at room temperature and mix until it reaches the boil.
After the soup starts to boil, let's cook for 10 minutes, turn off the bottom and throw the salt.

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