Cooking completion time: 20 minutes

Required materials: fresh mushrooms (enoki, straw mushrooms, king oyster mushrooms, smaller mushrooms are all acceptable), a handful of coriander, meat Shredded carrots, water or stock, cornstarch water, sesame oil

Seasonings: salt, pepper

Method:

1. Wash all mushrooms and cut larger mushrooms into shreds for later use

2. Put water or stock in the pot, put all the mushrooms, shredded carrots and shredded pork into the pot and cook until boiling

3. Add seasoning salt (no need to add MSG, because the mushroom soup is very fresh and sweet). Thick the gravy with cornstarch water and add coriander, pepper and a little sesame oil to ensure it is delicious.

Minced chicken and mushroom soup

Ingredients: butter, flour, milk, evaporated milk, diced chicken, diced ham, diced carrots, diced mushrooms, salt, pepper

Method: Boil the butter, add an appropriate amount of dry flour and stir well, pour in a little light cream, bring to a boil 250 grams of milk, put down the diced chicken, ham, carrots and mushrooms and cook for 5 minutes. If you think they are dry, You can add an appropriate amount of boiling water, and when the vegetables are cooked, add salt and pepper to taste

Chicken and Mushroom Soup

Ingredients: About 200 grams of chicken, appropriate amount of mushrooms, green onions, and ginger

Method

1. Cut the mushrooms into thin slices, blanch them and take them out for later use;

2. Cut the chicken into cubes and put it into the pot to boil, then pour in Boil the mushrooms together, thicken with water starch after boiling, and serve.

Efficacy: High protein, low fat, fresh and appetizing. Purple rice porridge and millet porridge are rich in nutrients and nourish the spleen and stomach.

Black-bone chicken and wild mushroom soup

Ingredients:

Straw mushrooms, Coprinus comatus, tea tree mushrooms, shiitake mushrooms, crab-flavored mushrooms, chicken soup, green garlic leaves

Method:

1. Wash all the mushrooms and slice them.

2. Add stock, reduce heat to low and cook, then sprinkle in green garlic leaves.

Ingredients:

1. One hen black-bone chicken, clean it, put it in boiling water, pick it up and put it into the stew pot (because the naked body of the black-bone chicken is a bit scary, so just If you don’t film it, everyone will be disgusted).

2. 50g ginseng, 20g angelica, 50g astragalus, 30g dangshen, 20g lotus seeds, 50g yam, 30g lily, 50g Yiren, 30g red dates, 10g wolfberry, Wash them all.

Method:

1. Put the boiled chicken into the stew pot, add almost full pot of water, bring to a boil over high heat, add ginseng, angelica root, astragalus root, Codonopsis pilosula and lotus seeds. After boiling, beat off the foam, cover and simmer over low heat for half an hour.

2. Add yam, lily and Yiren, cover and continue cooking.

3. After simmering for one and a half hours, add an appropriate amount of salt, then add red dates and wolfberries, cover and simmer for another half an hour.

4. Boil until tender, then remove from pot and pour into soup bowl. Serve. As for the chicken, it will become tender after boiling it for two hours. However, it is best to use old hens for making soup.

Assorted mushroom soup

Ingredients: Ingredients: 50g mushrooms (fresh), 50g lettuce, 50g winter melon, 50g white radish, 50g carrots, 50g cabbage , 50 grams of winter bamboo shoots

Seasonings: 5 grams of green onions, 4 grams of salt, 2 grams of MSG

How to make assorted mushroom soup:

1. Combine the mushrooms, Wash the green bamboo shoots (lettuce), winter melon, carrots, cabbage, white radish, and winter bamboo shoots, and cut them into slices for later use;

2. Put the fresh soup in the pot and bring to a boil, add salt and MSG , then add the main ingredients and cook until cooked;

3. Sprinkle with chopped green onion when serving.

Tips for making assorted mushroom soup: The thickness and size of various vegetable slices should be as consistent as possible so that they can be cooked and tasted at the same time. Foods that conflict with white radish: White radish should not be eaten with ginseng and American ginseng.

Miscellaneous Mushroom Soup

Ingredients:

1 tael of fresh shiitake mushrooms, 1 tael of oyster mushroom, 2 taels of straw mushrooms, 1 tael of pearl mushroom, a little ginger, pork A little, a little green onion

Seasoning:

Appropriate amount of cooking oil, a little salt, a little light soy sauce, a little MSG, a few drops of sesame oil, a little white pepper

Production process:

Step 1:

Wash and cut all mushrooms into small pieces;

Cut ginger into shreds and green onions into small pieces;

Chop the pork into mince;

Step 2:

Heat the cooking oil in a wok over high heat, add the mushrooms, ginger, and minced meat at the same time and stir-fry quickly for half a minute, then add salt and light soy sauce , stir-fry for another 1 minute, then add 1 bowl of water, turn to medium heat, cover the pot and simmer.

Step 3:

After simmering for 2 minutes, uncover the pot and add Add 2 drops of sesame oil, a little white pepper, and a little MSG, stir evenly, then sprinkle with chopped green onion, and serve.

Pleurotus ostreatus soup

1. Raw materials:

1. Main ingredients: 150 grams of fresh oyster mushrooms, 5 grams of mustard, 50 grams of pork slices, 6 spinach stalks.

2. Seasoning: refined salt, soy sauce, lard.

2. Preparation method

1. Clean and slice the oyster mushrooms. Slice mustard. Wash spinach. Put the meat slices into a pot of boiling water and blanch them thoroughly, take them out and set aside.

2. Pour an appropriate amount of water into the wok, add oyster mushrooms and mustard and bring to a boil. Then add spinach, sliced ??meat, refined salt and soy sauce. After boiling, put the pot into a bowl and pour lard on it. Serve.

Note: Pleurotus ostreatus is a cheap and high-quality edible mushroom. It has good curative effect on gastric and duodenal ulcers. It also lowers blood pressure, lowers cholesterol, fights cancer, and can dispel cold and relieve pain. The function of activating muscles and collaterals. Served with pork, it has a tonic effect. It can be used as an auxiliary therapeutic dish for patients with gastric and duodenal ulcers, hepatitis, hyperlipidemia, arteriosclerosis, cancer, muscle discomfort, numbness and other diseases.

Bean sprouts and mushroom soup

Ingredients: Bean sprouts, mushrooms, and enoki mushrooms.

Method

1. Boil the ginger slices in the water. When the water is hot, add the mushrooms.

2. After the water boils, add enoki mushrooms and bean sprouts. Add some salt.

3. Turn the water back on and then turn off the heat. (You can also put some MSG or sesame oil)

Key points: 1. Do not cover the lid after adding the bean sprouts. 2. If there is ready-made chicken soup, you can add some.

Cream of Mushroom Soup

Ingredients: 4-5 fresh mushrooms, butter, oil, flour, extra thick milk

Operation:

1. Blanch the mushroom slices in boiling water and drain;

2. Cut a small piece of butter (about 20 grams) and melt it over low heat, then add 3 tablespoons of flour and mix well;

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3. Pour in 2 bowls of stock (if there is no stock, use water + chicken essence), half a bottle of milk, and a little salt and mushroom slices;

4. Wait until the soup boils.

Ingredients: Mushrooms, cream, milk, corn oil

Steps: Slice the mushrooms, stir-fry with butter and set aside (diced onions can be added).

Heat appropriate amount of butter, milk and flour, mix, add mushrooms and simmer.

Quick method: The mushrooms can be canned sliced ??salted mushrooms, and lazy people can also skip the stir-frying step. Heating and simmering can also be done in a microwave oven.

Variation: If you replace the mushrooms with corn/canned corn, it becomes cream of corn soup. You can also add various vegetables (such as diced carrots and green beans) and diced ham to create various variations of cream soup.