*Mushrooms

*Fresh Cream

*Milk

*Butter

*Carrots, Tomatoes

*Onions

Making:

1.Take a pot and add 2 bowls of water, add the right amount of milk, fresh cream, and then start to cook on a medium flame.

2. Slice the mushrooms, julienne the carrots, cut the tomatoes in small pieces and chop the onion and keep it aside.

3, in the skillet put a small piece of butter, add crushed onions, sautéed, then add the tomatoes and carrots fried in turn, if you feel dry you can put the butter down, and then salt, until the tomato skin off can be poured into the cream soup, continue to cook.

4, or sauteed mushrooms with butter, and then put into the soup.

5, with a high fire to boil the soup, and then you can hook a thin thickening, it can be.

6, after loading the plate, you can add some cheese sticks in moderation.

Method 3:

Ingredients:

Milk 900ml, salt 2g, cream 10g, chicken essence 3g, olive oil 20ml, 2 slices of ham, 60g of flour, portobello mushrooms 5, to the gumbo garnish with slices of bread, 1 slice can be

practice:

1, the flour in olive oil in the pan, sauté, sautéed until you smell the toasted buns the same flavor can be.

2. Thinly slice the mushrooms, chop the ham, and cut the bread into cubes and set aside.

3, fried noodles with a rolling pin to roll a few times, remove the ball, add a small amount of water into the paste.

4. Pour milk and cream into a pot and cook over moderate heat; add portobello mushrooms, ham and chow mein paste, stir well and bring to a boil