Chunky Mushroom Soup With Chinese Sausage

READY IN: 1hr
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Soak dry mushroom over night in fridge.
  • Pound and grind mushroom in a stone pounder by batch until sticky.
  • Do the same with onion into puree.
  • Heat a medium ceramic cooking pot. Stir onion until its' liquid dry up.
  • Add butter. Continue stirring until it sizzles.
  • Put in mushroom.
  • In medium low heat, stir the mixture till it lumps up and the bitter taste vanished.(taste it).
  • Bit by bit, pour in milk while stirring. Add more milk when bubble.
  • Pour all cooking cream into the soup. Keep stirring and bring it to broil.
  • Add salt and pepper to taste.
  • Scope out into bowl and garnish with sliced Chinese sausage. Enjoy immediately.
Advertisement