I was planning to make mushroom stronganoff at first. After slicing up 3 boxes of mushroom, I decided to make cream of mushroom soup instead, and then I found my turkey bacon that was going to expire in a week time so I needed to use that up. After chopping up all the onions, I also decided to put my wheat gluten in the soup (I defrosted it a week ago and was planning to make 四喜烤麩,which I never got time or motivation. I’m really off this month 😐 ). It might sound like a big waste of use for the wheat gluten, but I think it’s fine with me because I just want it to absorb the flavourful soup, that’s kind of the idea behind braising it anyway. This was how this combination of soup was born.
- Button mushroom
- Turkey bacon
- Whole milk + flour
- Parsley, sage, rosemary, thyme, oregano, basil
- Worcestershire sauce