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Mushroom cream soup
Mushroom cream soup

Before you jump to Mushroom cream soup recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.

Remember when the only men and women who cared about the environment were tree huggers as well as hippies? Those days are over, and it seems we all realize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we cannot transform things for the better without everyone’s active contribution. Each and every family must start generating changes that are environmentally friendly and they have to do this soon. The kitchen area is a good place to start saving energy by going much more green.

A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. One more way to save electricity is to keep the condenser clean, because the motor won’t have to go as often.

As you can see, there are lots of little elements that you can do to save energy, and also save money, in the kitchen alone. It is pretty uncomplicated to live green, after all. A lot of it really is merely using common sense.

We hope you got insight from reading it, now let’s go back to mushroom cream soup recipe. You can have mushroom cream soup using 9 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to make Mushroom cream soup:
  1. You need button mushrooms
  2. Provide white onion chopped
  3. Use unsalted butter
  4. Get all purpose flour
  5. Use milk 2 cups vegetable stock
  6. Provide Salt
  7. Take Black pepper
  8. Take Fresh cream
  9. Take oregano
Instructions to make Mushroom cream soup:
  1. Take butter in a heavy bottom wok.
  2. Add thoroughly washed and chopped mushrooms.
  3. Saute it.
  4. …… for 10 mts on a medium heat till they get brown and starts oozing out good flavour. Now add onion and fry them also for 5 mts.
  5. Add maida and stir it with the cooked mushrooms n onion for 2 mts.A dd 1/2 cup of milk into it and grind it.
  6. Transfer the mix.to the wok and add rest of the milk and veg. stock.
  7. Cook it for 5 mts. Add salt and black pepper.
  8. Put off the gas and add the blob of fresh cream. Take out it in the soup bowls. Sprinkle oregano and serve hot.
  9. Thanks.

Pour in stock, a little at a time, stirring constantly. Lower the heat and pour in the hot stock then add the sprigs of thyme. DIRECTIONS Cut the mushrooms into slices. Melt butter in large frying pan. Add in onions, garlic, and mushrooms.

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