Saturday, June 18, 2011

Cream Of Mushroom Soup

how to make Cream Of Mushroom Soup

1 small onion, quartered
1 stalk celery, cut into 3 inch pieces
4 to 6 tablespoons butter or margarine
1 pound fresh mushrooms
3 1/2 cups whole milk
1/4 cup all-purpose flour
Fresh parsley sprigs


- Chop onion and celery coarsely with metal blade.
- Cook over low heat in butter in a large skillet until soft.
- Slice the mushrooms into T shapes with the slicing disk (by wedging them into the tube sideways) and add to onions and celery.
- Cook for 2 to 3 minutes.
- Add 3 cups of the milk to the mushrooms in the skillet.
- Shake 1/2 cup cold milk in a jar with the flour until no lumps are present.
- Add to the skillet.
- Heat and stir over moderate heat until soup is thickened and begins to boil.
- Salt to taste.
- Serve at once garnished with parsley sprigs.

have a nice food.. :D

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