Cream of Mushroom Soup Ingredients: diced onions, sliced mushrooms, chicken stock, whipping cream, unsalted cream, sherry, white wine, salt, white pepper, low gluten flour, dried rosemary Method: 1, first chicken stock and whipping cream over low heat to heat up the standby 2, with the cream of the onion sautéed soft, about 3-5 minutes, and then add the mushrooms carefully stirring, about 3-5 minutes to add the white wine, 3, the gluten free flour into the two evenly divided into Mixed, so that the water to dry slowly add chicken stock, stirring evenly about five 5 minutes, add rosemary, salt, white pepper, and then into the whipping cream mix to cook and roll, and finally add the sorbet wine, discretionary add a little salt/pepper, finish 4 "weight loss: Cream of Mushroom Chicken Soup Ingredients: canned mushrooms 1 small listen, 100 grams of tender chicken, 250 grams of milk, flour 1.5 two, 5 grams of chopped green onions, salt, cooking wine, monosodium glutamate. Moderate amount, a little oil. Method: 1. Wash the chicken and cut into small dices, put into the pot, add water to boil to remove foam, add green onion, cooking wine, cook with low heat, sheng out for spare. 2. Pour a little oil into the pot and heat, add dry flour and sauté over low heat until golden brown. Pour the water from cooking chicken into the stir-fry noodle pot 3 times, each time, stir well to form a paste, not lumps. 3. Pour the mushrooms with soup into the pot, add milk, bring to a boil, add refined salt and MSG to taste. Characteristics: Mellow soup, creamy. 5 "cream of mushroom soup ingredients: one pound of mushrooms, one-half cup of cream, a teaspoon of lemon juice, one-half cup of diced onion, one-third cup of flour, three and a half cups of chicken broth, a cup of whipping cream or milk, salt and black pepper to taste. 1, mushrooms with a damp cloth to wipe clean, the mushroom tip off aside, and the mushroom slices. 2, in the pan over medium heat to heat the cream, add the mushroom slices and lemon juice. Add the sliced mushrooms and lemon juice and sauté until the mushrooms are tender, then remove them with a perforated spatula and set aside, leaving some of the mushroom broth in the pan. Add onion and mushroom tips into the pot, sauté until the onion turns translucent, then add flour and stir well, slowly add chicken stock and stir frequently, heat over medium heat until the soup is thick. 3: Beat the soup with a juicer, pour it back into the pot, season with salt and black pepper, then add whipping cream or milk, and sliced mushrooms, reheat over medium heat, then serve. Note: When cleaning mushrooms, do not soak them in water for a long time as they will absorb water easily like a sponge, so just use a slightly damp paper towel or cloth to wipe away any remaining sludge on the surface. If you must wash them in water, rinse them quickly and dry them immediately with a cloth. Since sliced mushrooms will discolor quickly, wash and slice them before cooking them. The lemon juice in the recipe is to prevent the mushrooms from discoloring. In addition, if the juicer can be directly into the hot soup, please remember to leave a hole to let the steam out, if the juicer can not be directly into the hot soup, wait for the soup to cool and then use the juicer to beat well, anyway, the last still need to be reheated, but please remember to cook the soup, do not let the soup heated to a boil, as long as the medium heat added to the heat can be enough. 6" cream of chicken mushroom soup ingredients: 100 grams of mushrooms, 50 grams of chicken, milk, butter, Milk, fresh milk, oil sauce, salt, cooking wine, chicken practice: 1, mushroom slices standby. 2, cut the chicken into mushrooms, put the pot to cook, water boiling skimmed off the foam add onions, cooking wine, cook on low heat; 3, fresh milk poured into the chicken broth to boil, add the oil sauce, boil, add salt, monosodium glutamate, whipped cream, butter, and finally into the mushroom slices, out of the pot to fill the soup pot is complete. Characteristics: mellow and fresh, creamy and rich