Brown mushroom100g Pleurotus eryngii100g

Tricholoma 100g white onion half.

Flour 30g butter 85g cream 200ml.

20g of minced garlic and 3g of black pepper.

Salt 3g fax 5g (decoration)

step

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1/ Wash five kinds of mushrooms. Slice Pleurotus eryngii, Pleurotus eryngii, Pleurotus eryngii and Tricholoma, remove the roots, and break the crab mushroom. Cut the white onion into small pieces.

2/ Add 35g softened butter to the flour and knead it into dough by hand to form batter.

3/ Melt 30g butter in the pan.

4/ Leave some mushrooms and crab mushrooms for later use, put all the remaining mushrooms into the pot, add white onion, minced garlic and 2g salt, stir fry, and stir fry the mushrooms until juicy.

5/ Add 1000ml of water, bring to a boil with high fire and cook for 20min minutes with medium fire.

6/ Put the hand-held stirring rod into the pot to break the ingredients, cool them and boil them again.

7/ Add the batter to the pot several times.

8/ Add cream, 1g salt and black pepper to the pot to taste. Boil the fire and use it as mushroom soup.

9/ Put 20g of butter in the pot, cook it over medium-high fire until brown, then add the prepared Tricholoma and Crab Mushroom, stir-fry and color. Add the fried Tricholoma and Crab Mushroom to the mushroom soup, pour in the cream and sprinkle with French incense for decoration.