Chinese Food
Mushroom soup with milk
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Generally, we use butter to fry noodles when making mushroom soup. Then we use the fried noodles to thicken the soup. When I was in high school, I watched food programs on TV. The chef taught me how to make cream mushroom soup. When I was making fried noodles with butter, I felt that it was the same as Chinese fried noodles. The mushroom soup I made this time. I don't have fried noodles. But I think my way is simpler, more convenient and more nutritious than using fried noodles. I used a secret weapon. Next, I'll share with you what the secret weapon is~
Cooking ingredients
Cooking Steps
Step1:The secret weapon of making thick soup without fried noodles is it. A potato.
Step2:Peel the potatoes and cut them into pieces.
Step3:Put it in the water and cook it soft. Take it out for later use.
Step4:Soak Tricholoma in salt water for 10 minutes. Wash and cut into slices.
Step5:Put a small amount of butter in the pan and stir the onion.
Step6:Put in the mushroom slices and stir fry for two or three minutes. When the mushrooms are ripe, you can stop fire.
Step7:Put the potatoes and mushrooms in the blender. Pour in the cold milk and mince.
Step8:The mashed potato and mushroom milk will be very thick. It can be diluted with water, milk or chicken soup. I put water.
Step9:Put the thick soup on the fire. Mix in salt and black pepper. I put half of the chicken soup soup treasure for freshness. It's better if there is chicken soup at home. Cook for a while. We don't need the mushroom soup made of fried noodles.
Cooking tips:There are skills in making delicious dishes.
