Ingredients: 6 white mushrooms, half onion, butter100g, cream150g, 200g fresh milk, flour150g, 900ml water, salt, pepper and chicken essence.

Production process:

1. Wash and slice mushrooms, and dice half an onion for later use.

2, first put 50 butter in the wok, after the butter melts, add chopped green onion.

3. The onion is slightly discolored, and sliced mushrooms are put in. Stir-fry until the mushroom slices are soft, and put them out for use.

4. Put the remaining butter in the pot. After the butter melts, add flour, stir-fry until cooked, and use butter to make fried noodles.

5. Pour 900ml cold water and stir while adding water. When the temperature rises, the water will gradually thicken. After the water is boiled, pour in the fried mushrooms and cook for a few minutes on low heat.

6. Add chicken essence, a little salt and pepper to taste, add cream and milk and boil.

Cream mushroom soup is one of the French recipes, with mushrooms as the main raw material. The cooking skill of cream mushroom soup is mainly boiled in white, and the taste belongs to salty milk soup. When making cream mushroom soup, stir constantly to make the batter dissolve evenly in the soup until the soup is thick.

nutritive value

mushroom

The effective components of mushrooms can enhance the function of T lymphocytes, thus improving the immunity of the body to various diseases; A substance extracted from mushrooms in Brazil has analgesic and sedative effects, and it is said that its analgesic effect can replace morphine; Animal experiments with mushroom extract show that it has obvious antitussive and expectorant effects.

Mushrooms contain crude fiber, semi-crude fiber and lignin, which is difficult for human body to digest. They can keep the water balance in the intestine, absorb the remaining cholesterol and sugar and excrete them, which is very beneficial to prevent constipation, intestinal cancer, arteriosclerosis and diabetes. Mushrooms contain tyrosinase, which has obvious antihypertensive effect.

cream

The fat content of cream is 20 ~ 25 times higher than that of milk, while other ingredients such as skimmed milk solids (protein, lactose) and moisture are greatly reduced, so it is a condiment with high vitamin A and vitamin D content.