Mushroom cream soup with bechamel sauce

Mushroom cream soup with bechamel sauce. Easy homemade cream of mushroom soup. Creamy without a lot of cream!

Ingredients

• 250 g of champignons;
• 480 ml of hot water;
• 3 chicken broth cubes;
• 1 small onion;
• 3 tablespoons butter;
• 4 tablespoons of flour;
• 700 ml of milk;
• salt - to taste;
• ground black pepper - to taste;
• a few twigs of parsley.

Preparation

Cut the mushrooms into thin slices. Put them in a saucepan, add water, broth cubes and chopped onions and bring to a boil. Reduce heat, cover and cook for another 20 minutes.

In another sauté pan or pan, melt the oil over medium heat. Add the flour and mix. In a thin trickle pour the milk and, stirring constantly, bring the sauce until thick.

Lay the béchamel sauce over the mushrooms, mix and season with salt and pepper. Then merge the soup with a blender. Before serving, decorate with chopped parsley.

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Thanks for reading. Steemon !