Recipe: Tasty Cream Soup Of Salmon Balls, Chinese Cabbage And Mushroom

Cream Soup Of Salmon Balls, Chinese Cabbage And Mushroom. Cream of Mushroom Soup PotatoesThe Cookie Writer. condensed cream of mushroom soup, butter, milk, mushroom. Swedish Meatballs with Cream of Mushroom SoupI Food Blogger. I added mushrooms which helped but it still needed more.

The Chinese cabbage Soup is my favorite food. Because it's easy to make and very tasty. I hope you like it and try it. You can cook Cream Soup Of Salmon Balls, Chinese Cabbage And Mushroom using 11 ingredients and 11 steps. Here is how you cook that.

Ingredients of Cream Soup Of Salmon Balls, Chinese Cabbage And Mushroom

1. It's 260 grams of Salted salmon (or raw unsalted salmon).
2. You need 1/4 of Onions (finely chopped).
3. Prepare 60 grams of Mushrooms.
4. It's 2 of leaves Chinese cabbage.
5. Prepare 200 ml of Soy milk or cow's milk.
6. It's 200 ml of Chicken stock.
7. You need 1 tbsp of ■ Flour.
8. It's 1 dash of ■ Salt and pepper.
9. You need 1/2 tbsp of ■ Butter or margarine.
10. You need 1/2 tsp of ■ Miso.
11. Prepare 1/2 tbsp of ■ Lemon juice.

Homemade Chinese Soups. › Asian vegetables. › Napa cabbage soup. It is also known as the celery cabbage and its scientific name is brassica pekinensis. It should not be mistaken with the common green round cabbage, scientific name being Brassica oleracea. Fragrant Five-Spice Salmon with Savoy Cabbage.

Cream Soup Of Salmon Balls, Chinese Cabbage And Mushroom instructions

1. Take the skin and bones off the salmon, and flake the fish not too finely. Slice the mushrooms and sprinkle with the juice from half a lemon..
2. Divide the Chinese cabbage leaves into the core and leaf parts, and cut into 1 to 2 cm wide pieces..
3. Finely chop the onion, and saute in butter. Cool. When it's cool, mix with the flaked salmon, miso and flour..
4. Bring the chicken soup to a boil. Scoop up spoonfuls of the salmon mixture, form into balls and drop into the soup..
5. There are enough salmon balls for 2 servings. They will cook in about 10 to 14 minutes..
6. Add the core part of the cabbage and the mushrooms, and simmer without stirring with a lid on over medium heat for 2 minutes. Add the leaf part of the cabbage, put the lid back on and simmer for an additional 2 to 3 minutes..
7. Add the soy or cow's milk, and simmer over medium-low heat for 2 to 3 minutes. Taste, and season with salt and pepper, being careful not to smoosh the salmon balls. Turn off the heat just before it comes to a boil..
8. Leftover salmon balls can be used the next day in bentos. You can add macaroni to the soup, and turn it into a gratin. You can use the salmon balls in hot pots too..
9. User "toshiebaba" made the salmon balls with Dashida soup (Korean soup stock)..
10. "Akai-denwa" used shimeji mushrooms..
11. One homecook, "cafe lazoo," used king oyster mushrooms..

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