Description:The style of cooking is classified: Sichuan Cuisine | Stew the soup | Suit the taste of both old and young Taste: Fragrant Make the difficulty: It is (elementary) to cut the mound Make time: 30 minutes The materials: White mushroom: 100g, onion brea...Mushroom thick soup of cream

• The style of cooking is classified: Sichuan Cuisine | Stew the soup | Suit the taste of both old and young
• Taste: Fragrant
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 30 minutes

 

 

• The materials: White mushroom: 100g, onion break to pieces: 30g, Nestle light cream: 200ml, butter: 100g
• Condiment: Do the thyme: 1/2 of the teaspoons (3g) , fragrant leaf: 1 stretch, water: 600ml, chicken are precise: 10 g, powder: 100 g, salt: 1 teaspoon ( 5g) , black pepper powder: 1/2 of the teaspoons (3g)
• Cream mushroom thick soup method:
• 1,Clean white mushroom, drain the moisture, cut 0.5cm square, for use.
  2,Fetch the water 600ml to put into the chicken precise 10 g, stir and melt, makes chicken's clear soup for use.
  3,Middle fire heat butter of pan ' 80g) ,Put the flour to turn over and fry for one minute when the butter is melted, make butter chow mein, take out it for use.
  4,Put the remaining butter in the pan, put into the onion and break to pieces and fry with the fragrant leaf fragrantly, put the white mushroom man to look through and fry for a moment, add and do the thyme and butter chow mein to mix and fry, quench into chicken's clear soup and stir, boil for about 10 minutes.
  5,Call in salt, light cream of Nestle, black pepper powder finally and stir evenly.
  
• Note:
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