In Western dining, "soup" is served before the main course, which means before the soup, and is different from the Chinese way of having soup while eating. That's why Western-style soup is served to one person.

Ingredients

Steps:

1. Cut the mushrooms into thin slices and set them aside; don't be too particular about your knife skills, as they will all have to be broken up in the end.

2. Heat a skillet and melt the butter on low temperature.

3. Sauté the onions over medium-low heat; soften and sauté until transparent.

4: Add sliced mushrooms and continue to sauté over medium-low heat for flavor.

5, add the flour (does not matter high-gluten low-gluten), stir-fry together until light brown; attention to turn the heat down, keep stirring to avoid sticking to the pan or frying paste.

6, transfer to the soup pot, add chicken broth; the day I did not have chicken broth, with chicken stock cube melted in boiling water instead, the results are also good.

7, high heat to boil, this time also need to keep stirring to avoid sticking to the pot; skimming foam.

8, add milk, sesame leaves; bring to a boil and turn down the heat. Add salt and white pepper to taste.

9: Let cool; use a handheld mixer to break up the mushrooms. Add cream and mix well. Ready to serve!

Tips

1, mushrooms need to be peeled before slicing, otherwise the finished product will be dark in color.

2, use white pepper rather than black pepper, although I personally prefer black pepper, but also for the finished product looks good.

3, the frying process must not be high heat, and to keep stirring, including frying onions, otherwise the precipitation of sugar will stick to the pan into a black charcoal scale.

4, the plate can be decorated with basil leaves, the day used the green apple slices with thin cream for decoration.