Crispy cream mushroom soup

material

Ingredients: 6 shiitake mushrooms and 6 Tricholoma.

Accessories: half an onion, whipped cream, chicken soup and wheat flour.

Seasoning: a slice of fragrant leaves and a little brandy.

working methods

1. Wash mushrooms and Tricholoma, and cut onions into sections for later use.

2. put a piece of butter in the pot and heat it with low fire to melt.

3. Melt the butter and fry the onions until they are soft.

4. Stir-fry the onion until it is transparent. Add mushrooms and mushrooms and stir-fry until soft.

5. Add a bottle of brandy and stir fry.

6. Add two fragrant leaves and stir fry for a while.

7. Add a tablespoon of low-gluten flour and stir-fry until the flour turns brown.

8. add broth to make sure you haven't eaten it.

9. After the pot is boiled, cover it and simmer for 20 minutes.

/kloc-Turn off the fire after 0/0.20 minutes, take out the fragrant leaves and throw them away. Pour the cooked mushroom soup into the cooking machine.

1 1. Break it with a cooking machine. Until there are no mushrooms, only thick soup.

12. Put the soup mud back into the boiling pot.

13. There is still some thick soup mud left in the cooking machine. Don't waste it Pour in whipped cream and stir. Pour it into the boiling pot.

14. Boil. Add some salt and chopped black pepper to taste, stir well and turn off the heat.

15. Put the cream mushroom soup into the baking bowl.

16. Cover the baking tray with a layer of pastry, wrap the pastry tightly, and bake in the oven at 200 degrees 10 minute.