Cooking Steps

1. 

   Step1:Cut 100 g of Tricholoma mushroom into slices and 70 g of crab mushroom into root

2. 

   Step2:Stir fry a little olive oil in the wok. Heat it over medium heat. Add 70g onion and stir fry until it changes color. Pour in a little water. Add 50g potato and 6 almonds. Stir evenly. Turn off the heat and take out

3. 

   Step3:Pour in a little olive oil in another pot. Pour in the mushroom slices and hongxigu mushroom. Add in a little water and salt. Pan fry until done and serve

4. 

   Step4:Pour the stir fried ingredients into the blender. Put the chopped herbs and 250ml hot water into the blender. Stir the finely stirred thick soup and pour it into the soup pot. Turn on the small heat, stir and boil, then put it into the bowl

5. 

   Step5:Spread in mushroom. Sprinkle with chopped herbs. Garnish with mint leave

6. 

   Step6:Super low fat French mushroom soup is ready. Try it