2, three mushrooms mushroom soup: shiitake mushrooms, enoki mushrooms, flat mushrooms, broth, ginger, pepper, salt, sesame oil each appropriate amount. Shiitake mushrooms, flat mushrooms, shredded ginger; add broth, shredded ginger, shiitake mushrooms, flat mushrooms, enoki mushrooms in water and bring to a boil, and cook for another 5 minutes on medium heat; add pepper, salt, sesame oil to taste.
3, egg and mushroom soup: mushrooms washed, sliced; eggs beaten, slightly salt; hot pan a small amount of oil, under the mushroom slices stir-fried 30 seconds, add cold water; water open, put the eggs, and then open, add salt to taste can be.
4, hot and sour mushroom soup: mushrooms, lean meat, pickled peppers (if not, you can put aside a small pepper with a little vinegar), garlic 4 cloves. Sliced meat with starch, standby; the mushroom slices standby, garlic can be crushed; the pickled pepper cut into small sections standby; pot of oil, such as garlic burst incense, and then into the pickled pepper stir-fry, stir-fry after the flavor of the next such as mushrooms began to stir-fry, about one minute of stir-frying, add water no more than mushrooms can be; in the pot add two tablespoons of soy sauce, so that the color of the soup will be more beautiful; soup open, you can add salt; and then into the starch scratched well with the meat slices, use chopsticks to slide loose, cook until the meat is cooked.
5, potato and mushroom soup: a potato, mushroom 2. Butter a small piece. First boil the potatoes, peeled, crushed into powder with a spoon. Mushroom chopped, to be used. Put a small piece of butter into the frying pan, increase the heat to melt, put the mashed potatoes into the hot oil and stir fry. Add two bowls of water to the mashed potatoes. When the water boils, add the chopped mushrooms. Slow simmering, high heat can be cooked, depending on their own time. 6, cream of mushroom soup: mushrooms, fresh cream, milk, butter, carrots, tomatoes, onions, each appropriate amount. Take a pot, add 2 bowls of water, add the right amount of milk, fresh cream, and then begin to cook on a gentle fire. Slice the mushrooms, julienne the carrots, cut the tomatoes into small pieces, chop the onion and set aside. Put a small piece of butter in a skillet, add the chopped onion, sauté and pop the aroma, then add the tomatoes and carrots in turn and sauté, if it feels dry you can put more butter down, then salt, when the skin of the tomatoes comes off you can pour it into the cream soup and continue to cook. Still sauté the mushrooms in butter before putting them in the soup. Bring the soup to a boil over high heat, then you can thicken it with a thin gravy and it's ready. Plating can be moderate with some cheese sticks.