Ingredients

A few dried mushrooms, 15 g of butter, 3 garlic, half an onion, 1 zucchini, half a potato, 30 c.c of milk

Method

1. Soak the dried mushrooms in water first (because it takes a while to soak, so it must be done first).

2. Slice garlic, dice onions, zucchini, and potatoes. After making sure the dried mushrooms are soaked until soft, remove them and cut them into small pieces. Do not throw away the water in which the mushrooms were soaked.

3. Put the butter into the pot and fry the garlic and onions first. When the onions turn transparent, add the diced zucchini, diced potatoes and dried shiitake mushrooms and stir-fry together. After the stir-frying is completed, pour the water in which the mushrooms were soaked, then add stock or water (you can add stock cubes or stock powder), and simmer over low heat.

4. After all the ingredients are cooked (you can poke the potatoes to confirm and they will become soft), let it cool slightly, then pour the whole pot of soup into the blender and blend (leave some of it unbeaten, retain taste).

5. Pour the finished thick soup back into the soup pot together with the remaining unbeaten part and heat it. Pour in an appropriate amount of milk and stir evenly (add salt or pepper for seasoning at this time). That's it.