Ingredients
250 g chopped mushroom
250 g grated onion
1000 milliliters full cream milk
200 milliliters cooking cream (20% fat)
50 g unsalted butter
40 g sliced Chinese sausage
1 teaspoon rock salt
1 pinch black pepper powder
Preparation
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.
