7 mushrooms, 1 chicken breast, onion, butter, light cream, stock (chicken soup) and flour.

working methods

1. Chop the chicken and slice the onion and mushroom. Add some water to chicken, onion and mushroom, boil it slightly, and then stir it with cream in the cooking machine. Don't destroy all the mushrooms, leave some.

2. Make it into a paste, and stir-fry the remaining mushrooms with butter for later use.

3. After the butter melts, pour in the flour and stir fry.

4. Pour the broth (half a box) and stir well, without small particles.

5. Boil the minced chicken and mushrooms in a pot and add a little salt. Finally, add the previously fried mushroom slices and sprinkle with a little black pepper. The finished product should not be too thick.

skill

These western-style thick soups are high in calories, but it's okay to eat them in winter, and corn thick soup is also delicious. Cooking methods are similar. You can replace chicken mushrooms with corn and add some mashed potatoes. Really afraid of high calories, you can use olive oil and corn oil instead of butter, use mashed potatoes to omit fried flour, use milk instead of whipped cream, and use water instead of broth, but the taste will be different and less fragrant. I bought the finished broth from the supermarket, otherwise I'd better use some chicken soup cooked by myself. Chicken and mushrooms must be mushy enough to be creamy.