Bacon and Shimeji Mushroom Stew

Name: Bacon and Shimeji Mushroom Stew
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 Broccoli; 1 packet Bacon; 1 packet Shimeji mushrooms; 3 tbsp Flour (cake flour); 250 ml Milk; 2 tbsp Butter; 1 Soup stock cube; 1 Salt and pepper; 400 ml ★Basic vegetable soup

cookpad.japan @cookpad_jp

I wanted to eat something creamy, so I adapted a soup recipe to create a stew. If I have leftovers, I like to add milk to it for a breakfast soup.

If you coat everything well in flour in Step 2, it shouldn't become lumpy. If you use less flour, it'll be more like a soup. You don't have to make the white sauce in a separate pan, so it's really convenient. Recipe by Garumeri

I wanted to eat something creamy, so I adapted a soup recipe to create a stew. If I have leftovers, I like to add milk to it for a breakfast soup.

cookpad.japan @cookpad_jp

I wanted to eat something creamy, so I adapted a soup recipe to create a stew. If I have leftovers, I like to add milk to it for a breakfast soup.

Saved

Ingredients

2 servings

1/2Broccoli
1packet Bacon
1packet Shimeji mushrooms
3 tbspFlour (cake flour)
250 mlMilk
2 tbspButter
1Soup stock cube
1Salt and pepper
400 ml★Basic vegetable soup

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Steps

1

Cook the broccoli in the microwave for 2 minutes. Lightly fry the bite-sized bacon and shimeji mushroom in half the butter.
2

Once cooked, turn off the heat. Add the flour and coat everything. Add the rest of the butter and mix together.
3

Turn the heat on again and add the milk little by little (it will separate if you add it all at once). Adjust the thickness with the amount of flour and milk.
4

Add the ★ basic vegetable soup little by little while mixing. Add the stock cube and bring to the boil while continuing to mix.
5

Add the broccoli once boiled, and simmer for about 1 minute until everything is combined.
6

Finally, season with salt and pepper, and it's done.