material

55g of butter, a little lemon juice, 0.5g of onion, 200g of mushroom, 60ml of whipped cream, appropriate amount of salt, scallion 1 root, chicken soup120g, 500g of milk, 4 garlic, 35g of flour and appropriate amount of pepper.

method of work

1. Stir-fry butter with low heat, then add minced onion, minced garlic and chopped green onion and continue to stir-fry until the onion becomes transparent.

2. Pour in the flour, and keep frying until the flour is slightly yellow, and you and I can be separated from the onion.

3. Pour in the chicken soup, and continue to stir until it is completely blended without particles.

4. Then slowly add the milk, don't pour it all at once. Add 500g of milk in four times, and fully stir each time. When the milk is completely added, boil it first, then cook it on low heat, and stir it frequently until the soup is thick.

5. After the soup is thick, add the diced mushrooms and continue stirring for about 10 minute.

6. Turn off the heat and pour in whipped cream, two or three drops of lemon juice, a little salt and white pepper, and sprinkle some croutons.