きのこスープ｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Cut off the stems of the shimeji mushrooms and loosen the clusters.
Chop the maitake mushrooms into appropriate sizes.
Cut the king oyster mushrooms in half lengthwise and cut them into 5 mm thick slices.

Cut off the root of the onion and slice it.
Remove the garlic sprouts and chop.
Cut the bacon into 1 mm pieces.

Add butter and minced garlic and sauté over medium heat.
Be careful not to burn the garlic while melting the butter.
When the butter melts and you can smell the garlic, add the mushrooms, bacon and onions.
Mix so that the butter is entwined throughout. When the butter is entangled in the whole, bake for 1 minute, then mix. Repeat this process until the whole is browned.
extinguish a fire.

Sprinkle the cake flour while sifting and mix it all together.
Add water and heat while stirring.
Add 1/3 of the milk and mix.
Add the remaining milk, fresh cream, and consommé granules, and heat over low heat while stirring.

塩胡椒を適量入れ、味を整える。
盛り付けた後、お好みでパセリを入れる。