200g black truffle, 30g butter, milk 100g, 50g flour, a little salt, a little chicken essence, a little white pepper and a proper amount of chicken soup.

Making:

1. First, clean the black truffles, cut them into thin slices, put them in a blender, and add milk to make them into paste.

2, the pot is on fire, melt the butter, then simmer on low heat, add flour and stir fry.

3. Pour the beaten black pine milk paste into the pot, fully mix it with flour, and add appropriate amount of chicken soup, salt and chicken essence.

4. Cook on low heat for about half an hour.

note:

1, when frying noodles, the fire should be low, the flour should not be burnt, and it is best not to have small bumps. Try a few more times and you will master it.

Always stir the bottom of the pot with a shovel when cooking, so as not to paste the pot.

3. It is best to make this soup with whipped cream, which will have a stronger taste. If you just taste it yourself, it is most cost-effective to use milk.

Louis Gouy, the chef of King Louis XIV of France, has a famous saying handed down from generation to generation in his Champion: "No matter how many dishes there are, there is no soup, just like there is no hostess at the table." The soup in western food is different from that in Chinese food. Cream mushroom soup is a typical Italian soup. Italy is the birthplace of western food, and naturally there are many commendable places.