女明星啪啪啪视频
- 2 tbsp butter or olive oil
- 1½ lb mushrooms (¾ lb cremini, ¾ lb portabella), sliced
- 1 small shallot or ½ onion, finely diced
3 cloves garlic, minced - 1 tsp fresh thyme (or ½ tsp dried)
2 tsp soy sauce (or 1 tsp Worcestershire) 1 tsp Dijon mustard - 3 tbsp all-purpose flour (or 1½ tbsp cornstarch, see Notes)
- 5 cups low-sodium vegetable or chicken broth
1 cup milk - ¾ cup half-and-half (or evaporated milk)
½–1 tsp kosher salt, to taste ½ tsp black pepper, plus more to finish - 2 tsp lemon juice
- parsley, chopped, for serving
Equipment
- large pot or Dutch oven
- Wooden spoon
- whisk
- ladle
- cutting board
- chef's knife
- measuring cups and spoons
- blender or immersion blender
Method
- Heat butter/oil in a pot over medium-high. Add mushrooms and ¼ tsp salt; cook 6–8 minutes until browned and most liquid evaporates.
- Add shallot; cook 2–3 minutes. Stir in garlic and thyme for 30 seconds.
- Mix in soy sauce and Dijon. Sprinkle flour over mushrooms; cook 1 minute, stirring.
- Gradually whisk in broth until smooth. Simmer 5–7 minutes until slightly thickened.
- Reduce heat to low. Stir in milk and half-and-half. Blend 1–2 cups of soup until smooth; return to pot. Do not boil.
- Finish with lemon juice, salt to taste, and black pepper. Garnish with parsley.
女明星啪啪啪视频
姐弟啪啪啪视频: 280kcalCarbohydrates: 20gProtein: 11gFat:
Notes
Extra rich: add ¼ cup cream at the end.
No green onion used.