Creamy Mushroom Soup III Options - Rectified
Ingredients:
500 grs. of fresh mushrooms, or 300 grams canned, drained and washed
3 cups non-frozen cow's milk
2 tablespoons (shallow) butter
2 tablespoons corn starch (cornstarch)
4 tablespoons (lime) of lemon juice. To cook the fresh mushrooms
1 liter of boiling water
If you like you can use other fresh mushrooms.
Spices:
2 large mature tomatoes without seedless skins (optional)
2 large onions grated or finely chopped
2 tablespoons of English sauce, or
1 tablespoon of mustard
2 tablespoons of broth or
½ liter homemade beef broth cooked with various vegetables, carrots, onions, garlic pork celery.
Once cooked coar, despise the vegetables, use for another occasion ..
½ teaspoon of salt
1 cup chopped parsley
½ cup (tea) green onions, finely chopped.
Way of preparing:
Wash the mushrooms well, put to cook in the boiling water with the lemon juice until softened. Reserve.
In a deep pan, brown the onion in the butter, add the tomatoes, let the sauté until well, if necessary add a little water, add the broth, and the salt.
Beat the milk with the mushrooms already cooked, add to the stew and let it cook for five minutes, stirring constantly, with a spoon of high handle.
Dissolve the cornstarch (cornstarch) in a little water or cold milk, add to the hot broth to thicken, stirring constantly for five minutes, or even cook the corn starch (cornstarch).
After the ready soup add the English sauce, mustard the chopped parsley and chives
II Option:
If you want the white soup, do not put the tomatoes and add a teaspoon of mustard.
III Option:
You can substitute tomatoes with ketchup, or saffron, or ground turmeric (root of Brazil)
Serve hot hot in a clay bowl with a shallow dish underneath. with cubes of toast
Note:
The consistency of the soup is creamy, if you want it can dilute a bit
with water or milk.
Ingredients:
500 grs. of fresh mushrooms, or 300 grams canned, drained and washed
3 cups non-frozen cow's milk
2 tablespoons (shallow) butter
2 tablespoons corn starch (cornstarch)
4 tablespoons (lime) of lemon juice. To cook the fresh mushrooms
1 liter of boiling water
If you like you can use other fresh mushrooms.
Spices:
2 large mature tomatoes without seedless skins (optional)
2 large onions grated or finely chopped
2 tablespoons of English sauce, or
1 tablespoon of mustard
2 tablespoons of broth or
½ liter homemade beef broth cooked with various vegetables, carrots, onions, garlic pork celery.
Once cooked coar, despise the vegetables, use for another occasion ..
½ teaspoon of salt
1 cup chopped parsley
½ cup (tea) green onions, finely chopped.
Way of preparing:
Wash the mushrooms well, put to cook in the boiling water with the lemon juice until softened. Reserve.
In a deep pan, brown the onion in the butter, add the tomatoes, let the sauté until well, if necessary add a little water, add the broth, and the salt.
Beat the milk with the mushrooms already cooked, add to the stew and let it cook for five minutes, stirring constantly, with a spoon of high handle.
Dissolve the cornstarch (cornstarch) in a little water or cold milk, add to the hot broth to thicken, stirring constantly for five minutes, or even cook the corn starch (cornstarch).
After the ready soup add the English sauce, mustard the chopped parsley and chives
II Option:
If you want the white soup, do not put the tomatoes and add a teaspoon of mustard.
III Option:
You can substitute tomatoes with ketchup, or saffron, or ground turmeric (root of Brazil)
Serve hot hot in a clay bowl with a shallow dish underneath. with cubes of toast
Note:
The consistency of the soup is creamy, if you want it can dilute a bit
with water or milk.
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