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Recipe details are AI-generated from the video and may contain errors — for reference only.
Keep your fingertips curled inward like a claw while holding the mushrooms to avoid knife cuts.
Slice 10 cleaned mushrooms into thin, even slices using a kitchen knife, and set aside.
Watch out
Hold the rounded mushrooms firmly on the cutting board to prevent the knife from slipping.
Peel 1 onion, cut it in half, slice finely, and then mince into small pieces. Transfer to a bowl.
Watch out
Mince the onion finely, otherwise large chunks will ruin the smooth texture of the soup.
Preheat a saucepan over medium-low heat, add 15g butter, and stir gently with a spatula until completely melted and bubbling.
local_fire_departmentmedium-low heatWatch out
Keep heat medium-low, otherwise butter will burn quickly, turning black and bitter.
Add 40g low-gluten flour to the melted butter. Stir and mix quickly with a spatula until the flour completely combines with the butter into a smooth roux paste.
local_fire_departmentmedium-low heat, about 1 minWatch out
Keep stirring constantly, otherwise flour will stick to the bottom and burn.
Pour 600ml water into the pot in two separate batches. Stir vigorously with a spatula after each addition to break up any lumps until a smooth, thin batter forms.
local_fire_departmentmedium-low heat, about 2 minsWatch out
Add water in batches and whisk vigorously, otherwise stubborn lumps will form that are impossible to dissolve.
Pour 200ml milk and 20ml heavy cream into the pot while stirring constantly with the spatula. Bring to a boil until bubbles form, then turn off the heat and set aside.
local_fire_departmentmedium-low heat until boiling, about 1 minWatch out
Stir the bottom frequently, otherwise the milk and cream will scorch at the bottom.
Heat a separate wok or skillet over medium heat. Add 1 tbsp olive oil and the remaining 15g butter. Stir gently with a wooden spatula until melted and combined.
local_fire_departmentmedium heatWatch out
Mixing olive oil with butter raises the smoke point, preventing the butter from burning.
Add the sliced mushrooms to the wok and sauté over medium heat. Continue stirring until the mushrooms release their moisture and the liquid fully evaporates.
local_fire_departmentmedium heat, about 2 minsWatch out
Sauté mushrooms until completely dry, otherwise they will release excess water into the soup and lack rich flavor.
Add the minced onions to the mushrooms and sauté for about 1 minute until translucent. Season with 0.5 tsp salt and 0.5 tsp black pepper, stirring well.
local_fire_departmentmedium heat, about 1 minWatch out
Sauté onion until translucent
do not burn it or it will discolor the white soup base
Be careful when transferring hot sautéed vegetables into the soup pot to avoid burns from hot oil splashes.
Transfer all sautéed mushrooms and onions into the soup base pot using the wooden spatula. Turn heat to high and stir constantly until the soup reaches a full boil and turns thick and creamy, then turn off the heat.
local_fire_departmenthigh heat, about 1 minWatch out
Stir constantly while boiling under high heat to prevent hot soup splashes and bottom scorching.
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