Preparation:

1. Mushroom sliced, onion diced, flour sifted

2. Chicken breast chopped into a puree, add salt and cornstarch and mix well, then blanch into chicken meatballs into boiled water

Chicken and Mushroom Cream of Chicken and Mushroom Gumbo:

Sauteing Sauce:

3. Take 2/3 of the butter into the pan and melt it, then add flour and saute it

4. Add cool water, stirring as you add it. The butter into the pot, melt, add the flour fried fried

4. Add cool water, stirring while adding, at first it will feel the soup is relatively thin, but as the temperature in the pot continues to rise, the noodle sauce soup will be more and more thickened (I boiled the noodle sauce can not be avoided there are a lot of melting noodle lumps, so, over the leaky spoon, filtered out the lumps, to get the thick and smooth noodle soup)

Mushroom soup:

5. Melt the rest of the butter in a pan, add the onion and sauté

6. Add the mushrooms, and then add the chicken meatballs

7. Pour in the boiled noodle soup, and when the mushroom noodle sauce soup is boiling, put a little bit of chicken powder and salt to season the flavor

8. Finally pour in the cream, and cook slowly over a low heat