Mushroom soup can be cooked for 3 minutes on high heat. The specific method is as follows:

With ingredients: 100 grams of fresh shrimp, 3 matsutake mushrooms, 2 shiitake mushrooms, seafood mushrooms, 50 grams of white mushrooms, 1 small handful of enoki mushrooms, 2 slices of luncheon meat, 1 egg, 7 fungus, 1 small green onion, and 1 can of matsutake bone broth in a small stone cellar.

1, prepare the ingredients.

2, fresh shrimp head and tail shelling, peel out the shrimp, open back to remove the shrimp line.

3, matsutake mushrooms, fungus soaked and washed.

4, mushrooms washed and water control.

5, beaten eggs into egg, brush a thin layer of oil in the pan and heat, drizzle into the beaten egg, shake the pan, spread into the egg skin.

6: Boil wide water in a pan, add seafood mushrooms, white mushrooms and enoki mushrooms, and blanch for 1 minute, then drain and remove from the pan.

7: Take another casserole, add a bowl of water, add 1 can of small stone cellar matsutake mushroom bone broth, and bring to a boil to form the soup base.

8: Wash and slice shiitake mushrooms, cut luncheon meat into strips, cut egg skins into strips, and cut small green onions into rings. Add all ingredients to the soup and cook over high heat for 3 minutes.

9, sprinkle small onion rings before starting.