Mushroom soup

Name: Mushroom soup
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4
Cuisine: Soudan du Sud
Ingredients: 400 g identified cultivated button mushrooms, cleaned and sliced; 150 g peeled chopped onion; 400 ml pasteurised whole milk; 400 ml drinking water; 20 g wheat flour; 15 g unsalted butter; Up to 2 g salt and a pinch of black pepper

🍄 Cultivated button mushrooms in milk soup, lightly thickened with wheat flour, without cream.

Ingredients

400 g identified cultivated button mushrooms, cleaned and sliced
150 g peeled chopped onion
400 ml pasteurised whole milk
400 ml drinking water
20 g wheat flour
15 g unsalted butter
Up to 2 g salt and a pinch of black pepper

Preparation

Clean cultivated mushrooms, remove damaged parts and slice evenly; chop onion. Never substitute an unidentified wild harvest.

Melt butter over medium-low heat, soften onion 6 minutes then add mushrooms for 8 minutes, stirring.

Sprinkle flour and stir 2 minutes without burning.

Gradually add water then milk while stirring, return to gentle simmer in about 5 minutes.

Simmer about 7 minutes, stirring to bottom, until mushrooms cooked and soup smooth around slices; extend if needed and taste before measured salt.

Divide into 4 starter bowls. Do not blend. No wild mushrooms, cream, stock cubes, croutons or herb garnish. Contains milk and wheat.