Practice steps:

1. Dice onion and garlic for later use.

2. Wash the mushrooms and cut them into small pieces for later use, and divide the crab meat into small pieces for later use. Leave a proper amount of mushrooms and decorate them on thick soup. Here, I also keep the soaked and fried wild mushrooms, but I don't put them in the soup. In short, what mushrooms to put in the soup depends on personal preference.

3. Take a large pot, add olive oil, heat it, add chopped green onion and stir-fry until fragrant, then add half garlic cloves and stir-fry until fragrant. Finally add mushrooms. Because mushrooms absorb oil, you can add appropriate amount of olive oil and some salt to help mushrooms juice, and then stir-fry until mushrooms juice.

4. After the mushrooms are juiced, add 1 teaspoon of lemon juice and white wine, stir-fry evenly to give off fragrance.

5. Pour in chicken soup and water. I used the carton chicken soup bought in the supermarket, which was a little salty, so I added a cup of water soaked in wild mushrooms (it can be made salty and add a little taste of wild mushrooms). If I use chicken soup cooked at home, I don't need to add water, add proper amount of salt to taste, stir well, add small pieces of crab meat, boil over high heat and turn to low heat for 20 minutes.

6. Cooked mushroom and crab broth, crab meat will swell and look bad, but it doesn't matter, because we have to put it in a blender to make a delicate thick soup. If you like the feeling of particles, don't stir for too long.

7. Pour the stirred thick soup back into the pot, boil it, add fresh cream and mix well. Here, try the salty taste again and add some salt to taste. 8. Take a small pot, add butter, stir-fry mushrooms, add 1 teaspoon lemon juice, add appropriate amount of salt and black pepper to taste until the water of mushrooms is completely drained and the mushrooms turn brown.

9. finally, put it in a bowl, and you can choose to bake some garlic-flavored bread slices to accompany the meal.