1. Stir-fry butter in a pan, then add chopped green onion and minced garlic and stir-fry slowly.

2. Wait until the onion becomes transparent and pour in the flour. Stir-fry until the flour is slightly yellow, and mix with onion.

3. Take another soup pot and pour the clear soup and chicken soup.

4. Pour in the freshly fried onion.

5. Then add the milk in four times, fully stirring each time. After joining, the fire boils and turns to a small fire.

6. Add mushrooms, diced chicken and corn and continue stirring for about 10 minute. Turn off the fire and pour in the whipped cream.

7. Add some salt, a little white pepper, two or three drops of lemon juice and sprinkle with some dry croutons.