Fresh Mushroom Soup

Cooking completion time: 20 minutes

Ingredients required: Fresh mushrooms (Enoki mushrooms, straw mushrooms, king oyster mushrooms, smaller mushrooms Any type can be used), a handful of coriander, shredded pork, shredded carrots, water or stock, cornstarch water, sesame oil

Seasoning: salt, pepper

Method: 1. Wash all mushrooms and cut larger mushrooms into shreds for later use

2. Put water or stock in the pot, put all the mushrooms, shredded carrots, and shredded pork into the pot and cook until boiling

3. Add seasoning salt (no need to add MSG, because the mushroom soup is very fresh and sweet). Thick the gravy with cornstarch water and add coriander, pepper and a little sesame oil to ensure it is delicious.

Chicken and mushroom soup

Ingredients: butter, flour, milk, evaporated milk, diced chicken, diced ham, diced carrots, diced mushrooms, salt, pepper

Method: Boil the butter, add an appropriate amount of dry flour and stir well, pour in a little light cream, bring to a boil 250 grams of milk, put down the diced chicken, ham, carrots and mushrooms and cook for 5 minutes. If you think they are dry, You can add an appropriate amount of boiling water, and when the vegetables are cooked, add salt and pepper to taste

Bean sprouts and mushroom soup

Ingredients:

Bean sprouts, mushrooms, and enoki mushrooms.

Method

1. Boil ginger slices in water. When the water is hot, add mushrooms.

2. After the water boils, add enoki mushrooms and bean sprouts. Add some salt.

3. Turn the water back on and then turn off the heat. (You can also put some MSG or sesame oil)

Key points:

1. Do not cover the lid after adding the bean sprouts.

2. If there is ready-made chicken soup, you can add some.

Chicken and Mushroom Soup

Ingredients: about 200 grams of chicken, appropriate amount of mushrooms, green onions and ginger. Method

1. Cut the mushrooms into thin slices, blanch them and remove them. Set aside for later use;

2. Cut the chicken into cubes and bring to a boil. Add the mushrooms and cook together. After boiling, thicken with water starch and serve.

Efficacy: high in protein, low in fat, fresh and appetizing. Purple rice porridge and millet porridge are rich in nutrients and nourish the spleen and stomach.

Cream of Mushroom Soup

Ingredients: 4-5 fresh mushrooms, butter, oil, flour, extra thick milk

Operation: 1. Slice the mushrooms and blanch them in boiling water. Dry;

2 Cut a small piece of butter oil (about 20 grams) and melt it over low heat, then add 3 tablespoons of flour and mix it evenly;

3 Pour in the broth (If there is no broth, use chicken essence) 2 bowls, half a bottle of milk, a little salt and mushroom slices;

4 Wait until the soup boils.

Ingredients: Mushrooms, cream, milk, corn oil

Steps: Slice the mushrooms, stir-fry with butter and set aside (diced onions can be added).

Heat and mix an appropriate amount of butter, milk and flour, add mushrooms and simmer.

Shortcut method: The mushrooms can be canned sliced ??salted mushrooms, and lazy people can also skip the stir-frying step. Heating and simmering can also be done in a microwave oven.

Variation: If the mushrooms are replaced with corn/canned corn, it becomes cream of corn soup. You can also add various vegetables (such as diced carrots, green beans) and diced ham to create various variations of cream soup.