Traditional western-style soups use flour and whipped cream. This soup does not need these two things at all. It relies on the ingredients themselves to create a rich flavor, with the refreshing okra, a bite of soup inside. The soft European bag is sliced, and while eating, I move to the rhythm of tears!
Sliced mushrooms, onions and okra
Okra is blanched with salt water
Heat the pan and let the butter melt. Add mushrooms and onions to saute until soft
Stir-fried mushrooms and onions are poured into the cooking machine, poured into milk, and polished to high speed
The fried soup is poured back into the pot of the mushroom before cooking. Cook for 20 minutes on low heat, seasoning with salt, black pepper and parsley.
Put out the pot, put the okra, cut two pieces of European bags and bake it a little, eat it!
When the soup is cooked, the fire must be small, otherwise the milk will be pasted, and a little stir with a spoon can make the heat even. Okra is easy to cook. After the water is opened, the okra is turned off immediately. It is enough to burn for 1 minute.