Ingredients: cabbage 65438+ onion 65438+ carrot 65438+ white radish 100.

Accessories: 50 grams of mushrooms (fresh mushrooms), 50 grams of chicken and 50 grams of ham.

Seasoning: butter10g salt 3g pepper 2g fragrant leaves 5g tomato sauce each10g.

The practice of home-cooked thick soup:

1. Chinese cabbage, onion, carrot and radish are all cut into filaments about 3cm long, fried with butter until tender yellow, then add tomato sauce and fragrant leaves, stir-fry for a while, pour into the soup and cook with slow fire for about 30min;

2. Wash and slice mushrooms;

3. Cut chicken and ham into filaments for later use;

4. Add mushroom slices, salt and pepper to adjust the taste;

5. Put shredded chicken and shredded ham into the soup bowl respectively, and add the prepared thick soup when eating.

For more information about hometown thick soup, please see Mint.com Food Library/Food House/Jiajunong Hall.