How to make cream thick soup? Western cream thick soup in the cooking choice, you can match it freely, there are corn, tomato and so on, in order to adapt to the winter climate today to make a warm cream mushroom thick soup.
Practice:
1. Cut the potatoes into small pieces and boil them in boiling water for about 3 minutes. Drain the water and reserve the potato soup for later use.
2. Cut the mushrooms into slices and set aside. Melt the butter on a low heat
3. After the butter is melted in a small heat, add a spoon of flour, mix constantly, then slowly add the light cream and milk in turn, and then add a proper amount of potato soup. During the mixing, keep stirring to prevent sticking to the pot.
4. After the liquid is added, add potatoes and mushroom slices. Bring to a boil over medium heat. Add salt and pepper and simmer for 7 minutes. Drizzle with dried Italian herbs.