Cream soup is a large category of soup in Western cuisine, if you want to subdivide can be divided into: mushroom cream soup, tomato cream soup, corn soup, spinach cream soup, cream soup with chicken and so on a variety of things, as long as you want to come up with what east and west to add in it you can make what the thick soup to. Cream soup is the basis of the first, practice: onion half cut into grain, the finer the better. Take the cream and heat it up, the cream is the layer of cream on the outside of the buttercream, canned, before the bladder, it is very solid, you can't use much. Add some butter while heating. After heating, put the onion into the fried until fragrant, and then add the flour to fry together, pay attention to stir well, the flour should not be a bunch of one time put in, to add little by little, fried to paste strong. By the way, the middle of this fire is very important, with medium heat, according to the situation appropriate pressure small. Then add water, if you want to make the soup more delicious you can add chicken broth, if it is too much trouble you can add the water with chicken essence. You can't add too much water to make a Chinese soup, it should be much thicker than that, to keep the degree of paste is more appropriate, if it is too thin, it means that you put too much water and not enough flour, then add flour can also be. Then add cream or milk for a creamy flavor. Keep stirring during the cooking process to prevent it from burning. Finally, season with salt and black pepper. Here note, must use black pepper, it can be said to be the soul of Western cuisine seasonings, many dishes are inseparable from it, if not, do not use white pepper instead, that is completely different from the two flavors. The above is the cream soup base soup, if you want to make mushroom cream soup, it is necessary to first sliced mushrooms, not the tip. Sauté the mushrooms with the cream first, and then add them to the soup when the base stock is ready. The tips can be diced very finely and sauteed with the onions in the base soup. In the case of tomato cream soup, peel the tomatoes and break them up in a blender, then add the tomato paste to the base soup and reheat it. Spinach Cream Soup is the same. Corn soup is the simplest, the base soup is ready directly after the canned corn in the heat on it, if you want to make the corn flavor more strong can take a little corn with a blender to break up mixed in the base soup.