CHUNKY MUSHROOM SOUP WITH CHINESE SAUSAGE
Steps:
- Soak dry mushroom over night in fridge.
- Pound and grind mushroom in a stone pounder by batch until sticky.
- Do the same with onion into puree.
- Heat a medium ceramic cooking pot. Stir onion until its' liquid dry up.
- Add butter. Continue stirring until it sizzles.
- Put in mushroom.
- In medium low heat, stir the mixture till it lumps up and the bitter taste vanished.(taste it）
- Bit by bit, pour in milk while stirring. Add more milk when bubble.
- Pour all cooking cream into the soup. Keep stirring and bring it to broil.
- Add salt and pepper to taste.
- Scope out into bowl and garnish with sliced Chinese sausage. Enjoy immediately.
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