Zucchini Milk Mushroom Bisque is made as follows:

Inputs: 2 zucchini, 1 onion, 125g light cream, 1 piece of chicken stock treasure, 100g smoked salmon, salt and black pepper to taste.

Step 1, a small piece of chicken soup treasure, with 900 ml of hot water to melt.

Step 2: Dice zucchini and onion.

Step 3, prepare a pot like this, put the oil on the heat, put the onion fried soft, put the zucchini, stir fry for a while and pour in the prepared chicken broth.

Step 4: Bring to a boil and stir the zucchini and onion into a puree with a cooking rod, add salt (taste and add as you go, because there is salt in the chicken stock, so don't add too much) and black pepper. Add light cream, stir well and turn off the heat (light cream can not be cooked for too long, cook hot on it, before adding light cream according to the concentration of the soup can be adjusted to cook time, thinning the soup will be cooked for a while, thicker slightly add a little bit of boiling water).

Step 5: Add some smoked salmon to the soup and serve it in a bowl, it's super tasty!

Step 6: Don't forget to preheat the oven and put in the garlic butter bread you bought at the supermarket, it's super crispy and delicious!