Recipe for Cream of Mushroom Soup in China!

I'm not a big fan of cream of mushroom soup but this is so good that I had to share it. You might wonder how the h&h substitute tastes and added milk mixtures but it turns out great each time.

Cooking

Dice up the mushrooms and onions. Put butter into into a saucepan and wait until hot then add the mushrooms and onions. Cook stirring the mixture for about 2 minutes or just before the butter starts to burn. Put aside.

Place the remaining butter into the saucepan, cook until melted, and add the flour. Cook until all the butter and flour are combined and then continue to cook for 2-3 minutes. Pour in the h&h slowly while continually stirring. Add the mushrooms, onions, and season with salt and white pepper. Remember to not let the mixture boil or the milk will curdle. Add your desired toppings (Parmesan, garnishes, and so on) and you're done!

Ingredients

250 grams of fresh button mushrooms (I just use the standard Chinese mushrooms)
1/4 c. of butter
2 tbsps. of finely chopped white onion (if you don't like it you don't have to use it)
4 c. of half-and-half mix (equal amounts: 2 cups milk and  2 cups cream)
-Because half-and-half is hard to find in China all you need to do is this. Melt one tablespoon of butter in a saucepan and once melted pour in 1 cup of milk. This makes 1 cup substitute of h&h. Make 2 cups of h&h substitute to make two cups "cream" and you're good.
2-3 tbsps. of flour (depending on how thick you want your soup)
salt (to taste)
white pepper (to taste)

Makes 4 bowls of soup.

I hope you enjoy the soup and the little soup icon can I made to represent this dish! :)