How do you make the creamy mushroom soup and corn soup in the Western restaurant?

I've eaten them all, but I don't know how to do it.

Recipe for Western food with creamy mushroom soup:Ingredients: 150g mushrooms, 150g crab mushrooms, half a white onion, appropriate amount of salt, appropriate amount of black pepper, 20g of flour, 1 tablespoon of cooking whipped cream, 8 cloves of garlic, 50g of butter, appropriate amount of thyme.

Steps: 1. Soak the main ingredients in water and salt and wash them well.

2. Remove the roots and slice the mushrooms, remove the roots of the crab mushrooms, and chop the ginger, garlic and half an onion into minced pieces for later use.

3. Heat a pan with 50g of butter.

4. After the butter melts, first add the chopped onion and minced garlic and stir-fry until fragrant, then add the mushrooms and continue to stir-fry. Stir-fry for a while, add black pepper, salt, thyme, you can try to be salty, and then wait for the mushroom water to evaporate.

5. Add an appropriate amount of flour and fry for a few minutes.

6. Then add water or stock and simmer for 35 minutes.

7. Scoop up the mushrooms and beat them with a hand-held cooking stick until they are very delicate.

8. Pour back into the pan and add a tablespoon of cream (add according to personal taste).

9. Stir the cream well and bring the soup to a boil over low heat.

10. Finally, take out of the pot and put it on a plate to decorate.

Corn soup recipe 1, ingredients 30 grams of unsalted butter, 50 grams of white onion, 4 tablespoons of flour, one fresh potato, about 200 grams, 25 grams of Jinhua ham meat, 100 grams of fresh corn kernels, 50 grams of fresh shrimp, 300 ml of clear chicken soup, 900 ml of purified water, 60 ml of fresh cream, 1 8 teaspoons of salt, a little white pepper.

Method 1Onion cut into 1 cm cubes. Peel the potatoes and cut them into 1 cm cubes. Wash the ham with water and cut it into centimeter-square cubes. Wash the shrimp and chop them into finely chopped pieces.

2.Place the soup pot over medium heat, add the butter and melt in the pan; Add the onion and sauté until soft, about 2 minutes; Add the flour and stir-fry together until a paste, about 2 minutes. Then add the diced ham and potatoes and fry for 2 minutes; Add chicken broth, water and whipped cream and stir well, add salt and pepper to taste.

Cover the pot and cook over low to medium heat for 20 minutes, stirring a few times to avoid sticking. When the potatoes are soft and rotten, add the corn and cook for 10 minutes. Add the shrimp and cook for another 10 minutes.

Method 2, French corn bisque.

Ingredients: 50 grams of cream, 50 grams of cake flour, 1 liter of stock, 200 grams of corn paste, salt, pepper, milk.

Method 1Heat the pan over low heat, then heat the cream in the pan over residual heat until melted, then add the flour and stir-fry.

2.The thickness of corn soup is the effect of sautéing flour and cream.

3.When the flour has been stir-fried and has a fragrant flavor, it is ready to add the piping hot stock.

4.At this point, use a whisk to quickly stir well.

5.Cook over medium heat until the right amount of consistency is reached.

6.Filter out the particles of the cream soup through a strainer to make the taste smoother.

7.The creamy soup is strained and seasoned with cornsauce and appropriate salt and pepper.

8.Add milk and mix well before cooking, and it will be a pot of fragrant corn soup.

Method three, creamy corn bisque.

Ingredients: 80 grams of ham, 225 grams of canned corn sauce (half a bottle), 225 grams of canned corn kernels (half a bottle), 15 grams of butter, 15 grams of flour, 1 egg, 400 grams of water, seasoning: 1 4 tsp salt, 1 2 tsp sugar (if the canned food is sweet enough, it can be avoided).

Method 1Prepare butter, flour, beaten eggs, ham diced.

2.Melt the butter over low heat, add the flour and sauté until lightly browned (do not burn).

3.Add corn paste, corn kernels, ham and water to the pot.

4.When boiling, the soup will thicken, turn on high heat and add the egg mixture.

5.Remove from heat and add seasoning.

The corn soup is better than the restaurant's, nutritious and healthy for all ages.

Ingredients: 1 corn, 15g of lunchtime meat, 15g of butter, 8g of flour, 100g of light cream, 5g of black pepper

Specific steps:1Prepare the ingredients.

2.Cut the luncheon meat into cubes and peel the corn for later use.

3.Boil the corn on the cob for 10 minutes, then take the corn water and set aside.

4.Put butter in a milk pan and boil, then add flour and stir-fry well.

5.Add the corn kernels and diced ham and stir well.

6.Add the corn water and cook over medium heat for 10 minutes.

7.Add whipped cream, black pepper and salt and mix well.

8.Remove from the pan and put it in a bowl and finish.

Recipe for creamy mushroom soup:

Ingredients: mushrooms (10 pcs.), onions (1 4 pcs.). Excipients: butter (to taste), soup treasure (1 piece). Kitchen utensils: blender, cooking pot.

Slice the mushrooms and cut the onions into small pieces, so that it tastes good. When the pan is hot, add the butter and sauté the onion until fragrant, then add the mushrooms. Be careful not to fry it brown, so that the final soup will not be milky white, it will be brown, and it will not be visually good.

Add the stock (the soup is very good) and cook for about 10 minutes.

Pour all ingredients into a blender and crush.

Corn bisque method:

Ingredients: potato (1), egg (1). Excipients: tender and sweet corn kernels (a little), ham sausage (1 stick), chopped green onion (a little).

Beat the eggs into egg liquid and set aside, cut out the curry and set aside, wash the corn kernels, and cut the ham sausage into cubes for later use.

Wash and peel the potatoes and cut them into small pieces, put them in the microwave for a few minutes until tender.

After taking it out, heat the oil in the seat, add the garlic and stir-fry until fragrant, add the appropriate amount of water, add the potatoes, press them into a puree with a spatula, add the corn kernels, and boil. After boiling, add the curry and the ham sausage cut into pieces and cook for a while. Then pour in the beaten egg mixture and stir it immediately.

Don't let it boil into egg drops, just boil it.

Pour into a large bowl with the seasoning and sprinkle with chopped green onions.

Ingredients: 50g of cream, 100g of potatoes, 200g of canned corn, 100g of carrots, 1 egg, 4 tablespoons of flour, 2000ml of stock or water.

Method: 1. Heat the pot over low heat, add the cream, then add flour and stir-fry;

2. After stir-frying, add stock or water and cook over medium heat until it is suitable for consistency;

3. Add canned corn, diced potatoes and diced carrots and cook until boiling;

4. Beat the eggs, add them to the soup, and make them into egg droppers;

5. Add an appropriate amount of salt and white pepper to taste when drinking.

Ham cream corn bisque.

Ingredients: canned corn sauce, ham, cream, flour.

Method: 1. Put the cream into the pot and burn, add a large spoon of flour and fry evenly, heat the water and bring to a boil.

2. Turn off the heat and strain the soup you just cooked with a very fine sieve.

3. Pour it back into the pot and bring to a boil, add three tablespoons of corn sauce, add the finely chopped ham, and cook until thick.

4. Add salt and pepper to taste, then add milk to boil.

50 g of cream.

50 g flour.

200 g of milk.

Put the cream in a pan and dissolve, add flour and stir well, then pour in milk and stir well until it becomes a thick paste and serve.

Then put the stock in the pot and boil, add the corn (it seems that there should be canned corn syrup, but frozen corn kernels can also be used), and add all kinds of things you like, such as diced mushrooms, sweet beans, ......, add salt, monosodium glutamate, ......Boil.

Turn down the heat, put some batter into the soup, stir slowly to remove the batter. If the soup is not thick enough, add some more batter to the soup and slowly melt. until you reach the thickness you want.

The extra batter is sealed and placed in the refrigerator, which can be stored for a while.

Teach you how to make creamy mushroom soup nutritious and delicious.

Here's how:

I. .Slice the mushrooms and set aside.

2. Put 10 grams of butter into a pan and melt over medium-low heat.

3. Pour in the mushrooms, stir-fry for about 1 minute, pour in the shrimp meat, stir-fry until it turns red, and set aside.

4. Pour the remaining 40 grams of butter into the milk pot and cook until melted.

5. Add all-purpose flour, stir well, and stir-fry the flour until fragrant.

6. Pour in an appropriate amount of water and stir constantly with an egg pump until sticky.

7. Pour in the shrimp meat, mushrooms, and whipping cream, and continue to stir for about 1 minute.

8. Pour in salt and black pepper and continue to stir for about 1 minute.

9. Stir for about 1 minute before serving.

40g of butter

50g flour

Cream 50ml

Cool water 800ml

Salt to taste. White pepper to taste.

Bacon 100g

100g mushrooms

Cut the prepared mushrooms and bacon into small pieces and add them to a hot pan and fry them in butter until fragrant and serve;

2.After washing the pan, melt the butter in the pan over low heat, add the flour and stir-fry until fragrant;

3.Keep the heat low and add cold water while stirring the batter, as the temperature rises, the soup will become sticky;

4.After the pot boils and bubbles, add the fried shiitake mushrooms and bacon in the first step, and stir well;

5.When the mushrooms and bacon are coated, add the cream and stir continuously;

6.Once the pot is boiling, add salt and white pepper to your taste, and you can also add some garnishes such as bread crumbs and mushroom slices, depending on your taste

The third step is the most critical, it must be low heat, cold water, and continuous stirring, otherwise it is likely to make a strange taste of pimple soup, it is recommended to stir with a whisk

If you want to make a restaurant effect, you can fry the mushrooms like the last picture, sprinkle with rosemary or vanilla powder, which will be better in terms of vision and taste

40g of butter

50 g of flour and 50 ml of cream

Cool water 800ml

Salt to taste, white pepper to taste.

Bacon 100g

100g mushrooms

Prepare the bacon, mushrooms, all cut into small pieces.

Stir-fry the bacon and mushrooms in butter until fragrant and serve.

Melt the butter in a pan, pour in the flour and stir-fry until fragrant.

Pour in cold water and stir constantly, as the temperature rises, the soup will thicken and thicken, add the sautéed bacon and mushrooms, and stir.

When the pan comes to a boil again, pour in the cream and stir constantly.

After boiling the pot for the third time, add an appropriate amount of salt and white pepper to taste, and serve!

1.Taste preceptors can adjust the amount of bacon and mushrooms on their own;

2.Please be sure to add cold water, otherwise the soup will be full of gnocchi;

3.According to the above materials, you can make a quantity of 2 people (4 bowls), and the consistency is basically the same as that of the products sold in the store;

4.The soup will always thicken after a long time, this has nothing to do with the ratio, don't leave it for too long, eat it while it's hot.

Ingredients: 6 white mushrooms, half an onion, 100 grams of butter, 150 grams of cream, 200 grams of fresh milk, about 150 grams of flour, about 900ml of water, salt, pepper, appropriate amount of chicken essence.

Production process: 1. Wash and slice the mushrooms, and cut half an onion into cubes for later use.

2. Put 50 butter in the wok first, melt the butter and then add the chopped diced onion.

3. The onion changes color slightly, add the sliced mushrooms, fry until the mushroom slices become soft, and set aside.

4. Put the remaining butter in the wok, melt the butter and put in the flour, stir-fry until cooked, and make butter fried noodles.

5. Pour in 900ml of cold water, stir while adding water, the water will slowly thicken when the temperature rises, pour in the fried mushrooms after the water boils, and cook over low heat for a few minutes.

6. Add chicken essence, a little salt and pepper to taste, add cream and milk to boil.

Ingredients for creamy mushroom bisque:

Milk 900ml salt 2g

Cream 10g Essence of Chicken 3g

Olive oil 20ml ham 2 slices.

60g flour 5 mushrooms.

How to make:1Stir-fry the flour in a pan with olive oil until you smell the aroma of baked steamed buns.

2.Cut the mushrooms into thin slices, the ham into minced pieces, and the bread into cubes and set aside.

3.Roll out the fried noodles with a rolling pin a few times, remove the dough balls, and add a small amount of water to make a paste.

4.Pour the milk and cream into a saucepan and bring to a simmer; Add mushrooms, ham and fried batter, stir well and bring to a boil.

Production time: about 30 minutes.

The taste is similar to that of a Western restaurant, and if you like Western food, if you have time, you might as well try it yourself.

It is recommended to study at Anhui New Oriental Cooking School.

It's not easy, mess up the mess!

Ingredients: mushrooms, sausages, milk, flour, frozen corn kernels, salt, Italian vanilla.

1. Sit in a pot to heat oil, put the sliced sausages, stir-fry and add water to boil, bring to a boil over high heat, then turn to low heat and cook for 20 minutes.

2. When cooking sausages, wash the mushrooms, cut them into cubes and soak them in lightly salted water.

3. Start another oil pot, when the oil is hot, turn to low heat, put flour and fry, keep stir-frying, otherwise the flour will be paste. When the flour is sautéed until golden brown and fragrant, turn off the heat.

4. Pour the sausage and soup into the fried flour in batches, stir while pouring, and stir into a uniform paste, without pimples.

5. Put quick-frozen corn kernels and diced mushrooms into the stirred batter, add salt after boiling over high heat, turn to low heat, pour in milk in batches and stir evenly again.