Cut 1/2 onion and 5 mushrooms into appropriate sizes. The shape doesn't matter because we're going to stir-fry it and grind it in a blender.

I sliced one mushroom to use as a topping.

Melt 1T of butter in a saucepan.

Add 2T flour to melted butter and stir-fry over medium heat.

It's done when the roux turns light brown, so please turn off the heat.

Bake one mushroom that was cut to serve as a topping until it was golden brown. Store the finished mushrooms in a different bowl.

Add 1T of butter to the sliced onions and stir-fry well.

When the onions are slightly fried, add the sliced mushrooms and stir-fry them together.

Turn off the heat when the mushrooms are completely out of breath.

Pour the stir-fried ingredients and 250ml of milk into a blender and grind finely.

Pour the ground ingredients into the pan and pour the pre-made lu (butter + flour stir-fry) together.

Boil the ingredients over medium heat and add an additional 100ml of milk.

Add 1/2T of chicken stock and mix well.

Add a pinch of salt, please.

Add a sheet of cheddar cheese and melt well.

When the cheddar cheese is completely melted, turn off the heat, add a little pepper and mix well.

Outback style mushroom soup is complete!