Creamy Mushroom Soup

Creamy Mushroom Soup

ingredients:

500 grs. fresh mushrooms or canned drained and rinsed
3 cups of cow's milk boiled and cold
2 tablespoons butter
2 shallow soup spoons of cornstarch (cornflour)
4 tablespoons of lemon juice to cook fresh mushrooms
1 liter of boiling water



seasoning:

2 large ripe tomatoes peeled, seeded (optional)
2 large onions, grated
2 tbsp (tablespoons) Worcestershire sauce, or
1 spoon (soup) shallow mustard
½ teaspoon (coffee) salt
1 cup (tea) of chopped parsley
½ cup (tea) of chopped green onions in rodelinhas
2 tablets of broth or homemade beef broth.


How to Prepare:

Wash the mushrooms, put to cook in boiling water with lemon juice until soft. Book

In a deep pan, fry the onion in butter, add the tomatoes and let it cook until well apart, if you need to put a little water, add the broth, salt,


Beat the milk with the mushrooms, add to sauté simmer for five minutes, always stirring with a wooden spoon
Dissolve the cornstarch in a little water or milk, add the hot broth to thicken, stirring constantly for five minutes, or until cooked cornstarch (cornflour)
After the soup ready, add the Worcestershire sauce, parsley and minced chives.

If you want a white soup, do not put the tomatoes and add a teaspoon (tsp) mustard.
Can replace the tomatoes put ketchup or turmeric powder.

Serve hot in a bowl of clay, with crotons (diced toast).

Note:
The consistency of the soup is creamy, if you can dilute slightly
with water or milk.
Separate cut in half to put on top of each mushroom soup.
You can exchange the mushrooms by cauliflower, leaving half of bouquets to place after the ready soup, add shredded cheese.