Mushroom Soup


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Ingredients and proportions

  • 350g of mushrooms
  • 80 g of butter
  • 2 spoonfuls of cream of rice
  • 1 spoonful of flour
  • 1 liter of broth
  • 1 onion
  • Salt
  • Pepper

Difficulty: medium Preparation: 30 minutes – Cooking: 45 minutes

Directions:

You will prepare this delicious soup with layer mushrooms and you will make it smoother by adding cream of rice.Once reheated and added with fresh cream, this soup is exquisite. Clean the mushrooms and cut them into strips of about 100 grams.
Brown them in a pan with butter and a chopped onion, sprinkle with a spoonful of flour and mix well. Add some broth and continue cooking, then pass it through a food mill. Return the soup to the pan and cook it slowly. While it is cooking, dilute the cream of rice with a little water, add it to the preparation and stir to mix well. Season with salt and pepper, add the mushrooms sautéed in butter and cook for 2 minutes.
Pour the soup into jars and sterilize for 15 minutes.

Note:

Sterilization is certainly one of the oldest methods used (along with brining and smoking) to preserve food for a long time.
It consists in putting hermetically sealed jars in a pot or sterilizer filled with enough water to cover the jars. The sterilizer (or pressure cooker) is placed on the fire and you wait for the beginning of boiling to calculate the given sterilization time.


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