Ingredients:Chanterelles 50g White Milk Porcini Mushroom 50g Old Man's Head 50g Small White Mushroom 50g Red Milk Porcini Mushroom 50g Slippery Mushroom Boy 50g King Chicken Mushroom 50g Coral Mushroom 50g Black Tiger Palm 50g Dutch Bean 3 slices Beetroot Pepper 3 slices Salt 3g Sugar 3g Chicken Broth 250ml

How to do it

1Homemade Chicken Broth: cut chicken, lean meat and side bones into small pieces and place in a soup pot. Add 2-3 pounds of water and cook on medium heat for 2 hours, and finally take 800-1000g of soup to use as soup base.

2 will be a variety of novelty mushrooms with active water to rinse away the odor and sand, fished up and drained, sliced. Sealed or canned mushrooms poured out and drained.

3Bring well-made (or canned) chicken stock to a boil in a casserole dish, followed by all the rinsed mushrooms and sugar and salt, and cook over high heat for 3-5 minutes. Add red bell pepper and sliced Dutch beans, change to low heat and cook until the soup comes to a rolling boil.