How to make corn cream soup:

1. Set aside chicken broth. (I use chicken leg meat to make the shredded chicken for pasta. The chicken leg bones are just used as the soup base. The soup base is very important. The more delicious, the better. Pork bone soup can also be used)

2 . Melt butter in a soup pot, add flour and stir-fry until golden brown.

3. Add the soup, bring to a boil, add corn, fresh cream, fresh milk, salt and chicken powder, stir well and boil for 10 minutes. (If you like a strong flavor, you can add more fresh cream, but adding too much cream will make it easy to get cloying, so you still have to control the degree. The recipe I am looking for is 2.5 pounds of chicken soup, 4 ounces of butter, fresh cream, fresh milk, 6 tablespoons each of flour, appropriate amount of salt and chicken powder.)

Cream is cream, which is a liquid made from fresh white milk and has a higher butterfat content than milk. Fresh cream is one of the raw materials for making Western-style pastries. It cannot be made at home and can be purchased in the dairy refrigerated cabinets of general supermarkets.

Chicken and Mushroom Soup?

Ingredients: chicken breast (chop into puree, you can use a blender to beat), a few mushrooms (blanch them in boiling water, rub them with salt and slice them) , one ounce of flour, one ounce of butter, one ounce of whipped cream

Method:

1. Heat the pot and melt the butter first, then turn to low heat, add the flour and stir-fry , add whipped cream to make oil noodle sauce.

2. Add a little butter to the pot, fry the chicken until half cooked, add the stock (just boil water if you don’t have it), when it is hot, add the fried chicken Stir the oily noodle sauce and mushrooms evenly, and cook until the soup thickens, then it is ready to serve

3. Add some salt and pepper before drinking.