Outback mushroom soup! If you follow this order, you can do it! The most requested dish after Toowoomba pasta!

[Ingredients]
(Typically, about 10 soup bowls are served in a generous amount.)

(1) roux
100g of salt butter, 50g of multipurpose flour, 100ml of milk
(2) Mushroom cream broth.
400g mushroom, half an onion, garlic 3-4, water 500ml, milk 500ml, whipped cream 200ml

[Seasoned]
2 spoons of chicken powder, pepper, a little basil,
(It's better to have oregano or time)
If it's bland at the end, add some salt to suit your taste.

[How to make it]
(1)How to fry the roux.
1. Dissolve butter well over low heat, add flour, stir well until the lump disappears, and mix well.
* Butter 100 g: Flour 50 g = 2:1 ratio
2. When it boils up over low heat, add 100ml of milk and mix well until it has a thick texture like bean paste.

(2)Mushroom cream sauce.
1. Put some cooking oil and butter on the pan.
2. Stir-fry chopped onions until they become transparent.
2-1. Add garlic and stir-fry together.
2-2. Stir-fry sliced mushrooms.
2-3. Stir-fry mushroom until it's moist.
(*TIP: In the actual store, mushrooms are aged by cooling them down in a boiled cream sauce without being roasted, but you can't do that with the amount you boil at home. I recommend stir-frying mushrooms at home!)
3. Add 500ml of water, boil it, and add flavor.
4. Add 500ml of milk and 200ml of whipped cream. Boiling.
5. Put the roux in the well-boiling cream sauce.
6. Stir well with a whipper on low heat and mix thoroughly.
7. If you feel that it mixes well and the concentration becomes heavier,
8. Stir for 3-4 minutes and boil it over low heat.
9. The sweet and soft taste of the outback mushroom soup we know! It's complete!

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