Cream of mushroom soup

A pan is heated over medium heat and a tablespoon of olive oil is added, allowing it to warm up. Once the oil is hot, the peeled and finely chopped onion is added. Stir occasionally, letting the onion soften slightly and become translucent, about 3-4 minutes. It is important not to brown it too much, as we want to keep the delicate flavor of the onion.

After the onion has softened, sliced mushrooms are added, making sure to mix them well with the onion. The mushrooms will start to release their juices, and their aroma will combine with that of the onion, creating a tasty base for our dish. We continue to cook the mixture for about 5-7 minutes, until the mushrooms are soft and slightly browned.

In the meantime, in a small bowl, the starch is dissolved in 50 ml of milk, mixing well to avoid lumps. Once the mixture is smooth, it is added over the mushrooms and onion. Gently stir, ensuring that the starch is well incorporated into the mixture. This will help thicken the sauce, providing a creamy and pleasant texture to the dish.

After adding the milk with starch, salt and pepper can be added to taste. Continue cooking for a few minutes, stirring constantly, until the sauce thickens and becomes consistent. This is the perfect time to take care of the mushrooms we saved for decoration. They can be quickly sautéed in a little oil to give them a crispy texture.

Once the sauce is ready, it can be served warm, alongside a side of rice or pasta, which will absorb the delicious flavors of the sauce. We decorate the dish with the sautéed mushrooms, thus adding a pleasant contrast of textures. This dish is ideal for a light dinner but also to impress guests at a festive meal. Enjoy your meal!

 Ingredients: Ingredients would be: 1 egg (I forgot to include it in the picture), 1 onion, 250ml milk, 400ml water (can be just milk), 1 tablespoon of starch, about 10 mushrooms, a mix of pepper, and green herbs.