Mushroom soup

Hello Dear Friends,

This week has been struggling with illness and I haven't had the opportunity to rest again. I mentioned in my previous post that I have an important exam. I was in the exam at school until 21:00 last night. After the exam, I got the 7th injection for throat infection, I wouldn't mind. I had itching and swelling that started from my scalp and spread to my ears and then to my whole body. Even though the situation got better in the morning, we rushed to the doctor because it continued, the doctor immediately gave 2 injections for allergy. Then he gave an injection again… He said that if you had done well by coming and continued the injection and said that it would be itchy and it would pass, the severity of the allergy would have increased and emergency ways could have been seen.

The reason why I am telling this is that everyone around is sick and as far as I can see, mostly the disease turns into an infection. For this reason, many drugs and antibiotics are prescribed. Of course, allergic bodies start to deviate due to heavy pills and injections. If you feel bad or start to swell because of the medicine, consult your doctor immediately.

Since I also make my own public announcement, I can move on to my recipe :)

I usually make mushroom soup with cream. But I also love this recipe. The flavor of the mushrooms roasted with flour adds a very pleasant taste to the soup. As I mentioned in the recipe, you can adjust the amount of milk and water according to your taste and the consistency you like in the soup.

Love…

Ingredients for Mushroom Soup Recipe

• 300 g mushrooms
• 1 medium onion
• 1 cloves of garlic
• 2 spoonful butter
• 2 tablespoons of oil
• 2 tablespoons of flour
• 2 water glass milk
• 3,5 water glass of water
• salt
• black pepper

Fabrication:

1. To clean the soil of the mushrooms, wash them in a bowl of water and slice them and set aside. Finely chop the onion and garlic.
2. Put the oil and butter in the pot, add the onion and garlic on it and add salt.
3. Add the sliced ​​mushrooms to the pinking onions and sauté until they release their juices.
4. Add the flour on the mushrooms and fry for 1-2 minutes until they smell slightly.
5. Add the milk little by little without sticking the bottom and mix. Add water to the condensed milk until it reaches the desired consistency. (I used 3,5 cups, you can use more or less)
6. Boil the soup, in which you add salt and pepper, for 5 minutes, stirring, over medium heat. Reduce the bottom of the boiling soup, pass it through the blender, cook for 5 more minutes and serve by taking it from the stove.