Mushroom soup is the fate of being creamy, it would be very nice actually creamy, consistently miss … But sometimes it can be heavy to eat cream soup, especially in summer days. At these moments, your aunt’s milk comes to your attention and relieves you with a little bit of soup.
In this recipe you can clearly see how the aroma of the ground black pepper grains fits nicely with the fungus. In this case, we used plenty of black pepper grains. It was almost a touch of flavor.
Let’s slice the mushrooms thin. Transfer to the saucepan, add water and lemon juice to lightly over them. Let’s boil until the mushrooms are soft. In the meantime, let’s get the oil in a pot and melt it. Let’s add the flour. Let’s roast for 1-2 minutes until the flour turns yellow. Then add the milk gradually and without stirring. Add the hot water and mix to bring the soup to a smooth consistency. Then add the sliced mushrooms and salt and cook over a slow heat until the soup is eye-to-eye and stirring constantly. Let’s take it off the stove and sprinkle with finely chopped dill and serve.