Cream of mushrooms, a soft starter, delicious and healthy
All the warm or cold creams They are a great first course, as a starter to the second course, which is the one with the most consistency and high caloric value. With these, when taken at the beginning, they fill the stomach a little, and being a cream of mushrooms light, it enters the body much better.
The creams are delicious as a first course, both for lunch and dinner, so as not to arrive so hungry for the powerful dish, which is the second. These, being light, and contain vegetables and mushrooms, are very healthy, especially for the slimming diets.
Ingredients
- 1/2 onion.
- 1 leek
- 1 can of mushrooms.
- 2 brick of cream.
- Milk.
- Chicken soup.
- A pinch of salt or a pill of avecrem.
Preparation
First, we must chop the onion and leek. The cut must be mediated because we are going to grind it, but if we cut it into large portions they will not be done very well. These, we will poach them in a casserole.
When they are fully poached and have decreased, we will add half glass of chicken broth. And we will boil a little. Here, we will add a little of the avecrem pill.
After a few minutes, we will add the cream. Depending on whether you want a thick or lighter cream, you will incorporate more or less cream. We will put on a low heat and wait for it to thicken. Move from time to time so that nothing sticks to the bottom.
Finally, we will grind everything and let it temper. If the tempering remains too thick, return it to the low heat and add a drizzle of milk, until the desired texture is achieved.
More information - Omelette with mushrooms and ham
More information about the recipe
Preparation time
Cooking time
Total time
Kilocalories per serving 247
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It is supposed to be a light recipe but to make it, you can substitute skimmed milk for milk and dispense with cream? If you make a lot of it, can you freeze it? Thanks
By light, I meant that it is not a very thick cream like a sauce, but a thin and light one (not so thick). The cream gives that touch I hope but not much. If you want to substitute the cream, use a little cornmeal dissolved in cold water to give it that thickness and, of course, you can replace the normal milk with skimmed milk.
Freeze it, I have never frozen it, but I think not, because by bringing cream and milk ... it can be cut ... I can't help you with that.
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