Creamy Mushroom Soup
A creamy Western-style soup made with a butter-and-flour roux base, simmered with milk, cream, and mushrooms.
Ingredients
mushrooms (washed, cut into small dice)
4-5
milk
1 small carton
cream (about half the volume of the milk)
1/2 small carton
butter
a small piece
flour
less than 1/2 bowl
fine salt
1 small spoonful
Instructions
1
Toast the flour
Place a small piece of butter in a clean wok. Once melted, add less than half a bowl of flour and stir-fry with the butter until the flour gives off a warm, buttery, bread-like aroma. Then transfer the toasted flour to a large bowl.
2
Process the flour
Use the back of a ladle to press and crush any small clumps in the flour until there are no lumps or granules remaining.
3
Simmer the soup
In the same wok used to toast the flour, add 1 small carton of milk and the diced mushrooms. Once it comes to a boil, stir in the butter-toasted flour and half a small carton of cream. Simmer gently over low heat for 4–5 minutes, then finish with a small spoonful of fine salt.
