Mushroom cream soup

You will need about 1/3 cup (70 g) of flour, 4 ounces (110 g) of butter, 1 cup (235 ml) of ku Ingredients: Instructions

You will need about 1/3 cup (70 g) of flour, 4 ounces (110 g) of butter, 1 cup (235 ml) of chicken broth, 4 ounces (110 g) with onions (about 1/2 large yellow onion), 2 ounces (55 g) of celery, 2 ounces (55 g) of leeks, 7 cups (1.65 L) of whole milk (not shown). You also need 12 to 16 ounces (340 to 450 g) of champignons, 1/4 teaspoon (0.4 grams) of dried ground tarragon, 1/2 cup (120 ml), cream, lemon juice, salt, and pepper . Rinse the leeks thoroughly. Cut off the green parts of the onion, we only need white. Melt the butter in a saucepan. Add onions, celery, leeks and cook (stirring) in melted butter over medium heat. Add flour to the mixture and continue stirring over medium-low heat. Cook for about twelve minutes. The mixture should turn slightly yellow. Stirring pour chicken broth into a saucepan. Now you need to slowly add the milk to the pan. So that lumps do not form. Periodically pour half a glass of milk on each side, stirring the mixture after each time. Bring the soup to a boil and cook for 45 minutes. Ingredients for the final part of the recipe: 12 to 16 ounces (340 to 450 g) of champignons, 1/4 teaspoon (0.4 grams) of dried ground tarragon, 1/2 cup (120 ml) of fatty cream. Lemon juice, salt, pepper, which will be used for seasoning. Rinse the mushrooms. Cut the mushrooms into small cubes. Put the mushrooms aside while the soup is boiling. Add 1/4 teaspoon of tarragon to the soup and stir. Add the mushrooms to the soup and stir well. Simmer for another 10 minutes. Turn off the fire and mix in a soup 1/2 cup of creamy cream. Then add lemon juice, salt and pepper to taste.

Servings: 3