You can eat milk-flavored mushroom soup without going to a restaurant, and it is low in fat, so it is so simple and convenient to cook at home. My girl likes mushrooms very much. Cooking 10 mushrooms, 10 mushrooms, a chicken breast, half an onion and a pot of cream mushroom soup at noon today is enough for my mother to eat. Because I want a creamy smell, but I don't want too much heat, I use skim milk instead of cream, which can give off a thick milk smell. Besides, I'm not afraid to lower the fat chicken breast inside, relieve my appetite and get fat.
Because mushroom is the main material, it tastes fresh, and it is an ideal meal replacement material to lose weight. Eating more mushrooms can also improve the body's immunity. I learned this milk-flavored mushroom soup. In the future, you can eat mushroom soup with strong milk flavor without going to the restaurant. And it's low-fat, and you're not afraid of getting fat. The method is particularly simple and well done, but it should be noted that when adding water to the baked flour and kneading it, it should be stirred patiently until it is completely melted.
[Cream Mushroom Soup]
Required materials: 0/0 mushroom/kloc, half onion, 50g chicken breast, 50g flour, 25g butter, 90g skim milk, appropriate amount of black pepper and salt.
Specific methods:
1. Soak the mushrooms and cut them into pieces. Wash the chicken breast and cut it into small pieces. Wash the onion and cut it into small pieces for later use.
2. Add 5 grams of butter to the pan, melt it, add the chicken breast, stir-fry until it changes color, and then add onions and mushrooms.
3. Stir-fry chicken breast, onion and mushroom together, add some salt and black pepper, and mix well for later use.
4. Melt the remaining butter in the pot, add the flour, stir-fry and mix. Stir-fry the flour with low heat and turn it into chopped small particles.
5. Add 100 ml of water until the flour is completely melted and becomes a thick dough without particles. Pour in the milk, stir well and turn on a small fire.
6. Pour in the fried ingredients and cook for 8 ~ 10 minutes in low fire to blend the fresh aroma of mushrooms with the creamy aroma in the dough. Finally, add a proper amount of salt and black pepper and mix evenly.
The special aroma is rich and sticky. The fresh aroma will not make the restaurant lose the mushroom soup, and the milk flavor is rich. The key is the low-fat mushroom soup pot. Let me go. Don't be afraid. I especially like to use this soup instead of rice. Aromatic appetizers, simple methods, are simple and common materials. Mushroom soup, which tastes like milk after study, is made at home and is healthier than the low-fat one in the restaurant. And do it yourself at home, the ingredients in it can be put casually, and it is not difficult to do it with your favorite hands. The most important step is to patiently mix the fried flour and water into dough until the flour is completely melted.