You can eat milk-flavored mushroom soup without going to a restaurant, and the fat is low, so cooking at home is so simple and convenient. My girl likes mushrooms very much. I cooked 10 mushroom, 10 mushroom, a chicken breast, half an onion and a pot of cream mushroom soup at noon today, which was enough for my mother to eat. Because I want a creamy smell, but I don't want too much heat, so using skim milk instead of cream can give off a strong milk smell. And I'm not afraid to bring down the fat chicken breast inside to relieve my appetite and get fat.
Because mushroom is the main ingredient, it tastes delicious and is an ideal meal replacement material to lose weight. Eating more mushrooms can also improve your immunity. I learned this milk-flavored mushroom soup. In the future, you can eat mushroom soup with rich milk flavor without going to the restaurant. And it is low in fat and not afraid of being fat. The method is particularly simple and well done, but it should be noted that when adding water to the baked flour and kneading it, it should be patiently stirred until it is completely melted.
[Cream Mushroom Soup]
Required materials: mushroom 10, half onion, 50g chicken breast, 50g flour, 25g butter, 90g skim milk, appropriate amount of black pepper and salt.
Specific methods:
1. Soak mushrooms and cut into pieces. Wash the chicken breast and cut it into small pieces. Wash the onion and cut it into small pieces for use.
2. Add 5 grams of butter to the pot, melt it, add chicken breast, stir-fry until it changes color, and then add onions and mushrooms.
3. Stir-fry the chicken breast, onion and mushrooms together, add a little salt and black pepper, and mix well.
4. Melt the remaining butter in the pot, add the flour, stir-fry and mix. Stir-fry the flour with low heat to make it into chopped small particles.
5. Add 100 ml of water until the flour is completely melted and becomes a thick dough without particles. Pour in the milk, stir well and turn on a small fire.
6. Pour in the fried ingredients and cook on low heat for 8 ~ 10 minutes to blend the fresh aroma of mushrooms with the creamy aroma in the dough. Finally, add a proper amount of salt and black pepper and mix well.
The special aroma is rich and sticky. The fresh fragrance will not make the restaurant lose the mushroom soup, and the milk flavor is rich. The key is low-fat mushroom soup pot. Let me go. Don't be afraid. I especially like to use this soup instead of rice. Aromatic appetizer, simple method, is a simple and common material. Mushroom soup, which tastes like milk after learning, is made at home and is lower in fat and healthier than restaurants. And do it at home, the ingredients inside can be put casually, and it is not difficult to do it with your favorite hands. The most important step is to patiently mix the fried flour and water into dough until the flour is completely melted.