Oyster Mushroom Soup

Name: Oyster Mushroom Soup
Yield: 2
Ingredients: 2 tablespoons Wheat flour; 1 cup Milk; 4 tablespoons Butter; 3 cloves Garlic; 1 teaspoon Salt; 0.33 cups Red Wine Vinegar; 1 cup Water; Chilli Flakes; 1 lb Oyster Mushrooms

Fácil

Contains allergens

Cereales con glutenLeche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 2 (estimated)

Nutrition facts

Protein13 %13 g
Carbs26 %27 g
Fat61 %28 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	396 kcal	72 kcal
Protein	13 g	2.4 g
Carbs	27 g	4.9 g
Fat	28 g	5.1 g

One serving is about 552 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty28/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Starter - Bulgaria

Ingredients

2 tablespoons Wheat flour
240 ml MilkOriginal: 1 cup
4 tablespoons Butter
3 cloves Garlic
1 teaspoon Salt
79 ml Red Wine VinegarOriginal: 0.33 cups
240 ml WaterOriginal: 1 cup
Chilli Flakes (Garnish)
454 g Oyster MushroomsOriginal: 1 lb

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Clean mushrooms – I usually wash them under cold water, dry them and remove the stems.
Cut mushrooms into thin strips.
Melt butter in a small pot. Add the mushrooms and cook for 10 minutes, until the mushrooms release liquid.
Combine the flour and water, whisk to remove any lumps and add to the pot. Add the salt and milk.
Cook for 10 more minutes.
In a small bowl or jar combine the garlic and vinegar.
Serve the soup with 1-2 tablespoons (or more) of the garlic and vinegar mixture and hot red pepper.