Cream mushroom soup materials: onion diced, mushroom slices, chicken soup, whipped cream, salt-free cream, Sydney wine, white wine, salt, white pepper, low-gluten flour and dried rosemary. Practice: 1. First, heat the chicken soup and whipped cream with low heat. 2. Stir-fry onion and cream together until soft, about 3-5 minutes, then add mushrooms and stir carefully, about 3. When the water is dry, slowly add chicken soup, stir evenly for about five or five minutes, add rosemary, salt and white pepper, then add whipped cream, stir and boil, and finally add Sydney wine, and add a little salt/pepper as appropriate to complete 4 "weight loss: mushroom diced chicken cream soup raw materials: canned mushroom 1 small pot, tender chicken100g, milk. Methods: 1. Wash the chicken, cut it into dices, put it in a pot, add water to boil, then remove the foam, add chopped green onion and cooking wine, cook it on low heat, and take it out for later use. 2. Heat the pot with a little clear oil, add dry flour and stir-fry until golden brown. Pour the water of the boiled chicken into the fried noodle pot for three times, and stir it fully into a paste every time, without knotting. 3. Pour the mushroom soup into the pot, add milk, boil, add salt and monosodium glutamate. Features: the soup tastes mellow and rich in milk fragrance. 5. Cream mushroom soup ingredients: 1 pound mushroom, 1/2 cups cream, 1 teaspoon lemon juice, 1/2 cups minced onion, 1/3 cups flour, 3/2 cups chicken soup, 1 cup light cream or. Seasoning method: 1. Wipe the mushroom with a damp cloth, remove the mushroom handle, put it aside and slice the mushroom. 2. Heat the cream in a pan over medium heat, add the mushroom slices and lemon juice, stir-fry until the mushrooms are cooked and soft, then take them out with a perforated spatula and set them aside. There will be some mushroom soup in the pot. Then add chopped green onion and mushroom stalks to the original pot, stir-fry until the chopped green onion becomes translucent, add flour and stir evenly, then slowly add chicken soup and stir frequently, and heat over medium heat until the soup becomes thick. 3. Beat the cooked soup evenly with a blender, pour it back into the pot and add salt and black pepper to taste, then add whipped cream or milk and the previously fried mushroom slices, and then reheat it with medium heat to serve. Note: Don't soak mushrooms in water for a long time when cleaning, because mushrooms absorb water as easily as sponges, just wipe off the residual sludge on the surface with a slightly wet paper towel or cloth. If it is necessary to rinse with water, please rinse it quickly and dry it with a cloth immediately. Because the cut mushrooms will soon change color, please wash the slices before cooking. Lemon juice is added to the recipe to prevent mushrooms from discoloring. In addition, if the juicer can directly put hot soup, please remember to leave a hole for steam to escape. If the juicer can't directly add the hot soup, wait until the soup is cold and mix it evenly with the juicer. Anyway, it will be reheated in the end, but please remember not to let the soup boil when cooking thick soup, as long as it is heated enough with medium heat. 6 "Cream Chicken Mushroom Soup Ingredients: mushroom 100g, chicken 50g, milk, butter, milk, light cream, appropriate amount of oil noodle sauce, salt, cooking wine, chicken essence: 1, sliced mushrooms for later use. 2. Cut the chicken into minced meat, put it in a pot, boil the water to remove the floating foam, add the onion and cooking wine, and cook over low heat; 3. Pour fresh milk into chicken soup and boil. Add oil noodle sauce, mix well and bring to a boil. Then add salt, monosodium glutamate, whipped cream and butter. Finally, add the mushroom slices and put them in a pot to eat. Features: mellow and delicious, rich in milk fragrance.