| 1 |
Thinly slice mushrooms and shiitake mushrooms. Separate the enoki mushrooms by hand. |
| 2 |
Slice onion. Cut the white part of the Welsh onion on a slant. |
| 3 |
Melt half the butter in a small pan and cook all the mushrooms rapidly and remove. |
| 4 |
Put the rest of the butter in the same pan and cook all the onions slowly. |
| 5 |
After the onions become tender, add flour and cook briefly. Add water and the instant bouillon cube and cook more. |
| 6 |
Put 5 in a blender and turn it on. Pour it back in the pan, add milk and the mushrooms, bring to a boil, and season with salt
and pepper to taste. |
