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Before you jump to Restaurant Quality Mushroom Cream Soup recipe, you may want to read this short interesting healthy tips about Snacks that provide You Power.
Healthy and balanced eating promotes a feeling of health and wellbeing. When we eat more healthy meals and a smaller amount of the bad ones we usually feel much better. Eating fresh vegetables helps you feel better than eating a piece of pizza. Sometimes it’s difficult to find healthier foods for snacks between meals. Finding snacks that help us feel better and boost our levels of energy often involves lots of shopping and scrupulous reading of labels. Why not try one of the following nutritious snacks the next time you need some extra energy?
Yogurt is a snack many people neglect. Eating natural yogurt in place of a healthy larger lunch is not a good idea. As a snack, however, yogurt is one of the greatest things you’ll be able to reach for. It is made up of a lot of calcium, proteins, and B vitamins. Easily digestible, yogurt can actually help your gastrointestinal system work correctly depending upon the culture used to create it. Yogurt mixes wonderfully with nuts and seeds. This decreases your sugar consumption without lowering the taste of your snack.
A large selection of easy health snacks is easily accessible. Determining to live a healthy life style can be as uncomplicated as you want it to be.
We hope you got benefit from reading it, now let’s go back to restaurant quality mushroom cream soup recipe. To cook restaurant quality mushroom cream soup you only need 9 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Restaurant Quality Mushroom Cream Soup:
- You need 100 grams Mushrooms (I used brown mushrooms this time)
- Get 1 large Onion
- Use 3 rashers Bacon
- Prepare 200 ml Water
- You need 300 ml Milk
- You need 2 tbsp Plain flour
- Take 1 1/2 tbsp Soy sauce
- Use 1/4 tsp Salt
- Use 10 grams Unsalted butter (Margarine)
Instructions to make Restaurant Quality Mushroom Cream Soup:
- Mince onion and mushrooms roughly. Slice bacon into 5 mm strips.
- Saute bacon first in a frying pan and once fat comes out, add onion. Cook over medium heat. If the oil is not enough, add a little vegetable oil.
- When onion is transparent and the water content has been expelled, take 2 tablespoons of bacon and onion out and cool in a bowl.
- Add soy sauce and saute lightly. Then add mushrooms, water, and salt. Simmer for 15 minutes over low heat. Add 1 bay leaf if you want. It gives an aromatic lift.
- Meanwhile, add white flour to Step 3's bowl after cooling. Mix with chopsticks until crumbly. Then add 50 ml of cold milk and stir evenly.
- Pour remaining milk into Step 4's frying pan. When hot, add Step 5 as you stir with chopsticks. Cook until thickened.
- Season with extra salt if necessary. Add 10 g of butter at the end and it is ready to serve. If you have leftovers, you can make an easy casserole (rice dish baked au gratin) by pouring this soup over cold rice and put in the oven.
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