Chicken and cream soup

Cream soup is supposed to be the easiest to make in a Western soup, and it's not so hard to get a good Western soup now that the supermarket has a fast-food product like a crumb. Buy yourself some vegetables, add some chicken, and a pot of chicken cream and cream will soon taste it. It has to be said that fast-food products have brought us an easy and fast way of life, saving us a lot of time, but I do not promote long-term use, after all, of natural foods, and that my true quest is for slow-burning cooking。

Recipe Recommendations

garlic cloves a clove of
chicken breast meat 100g
potato 200g
carrot 100g
Tricholoma 100g
onion 150g
qingshui 600g
celery two
butter 15g
black pepper appropriate amount
soy sauce appropriate amount
salt appropriate amount
cream cube a box of
cooking wine appropriate amount

light
cook
half an hour
simple

Steps for Chicken and cream soup

To prepare foods, so-called creamy soup, you have to have cream cubes. This is a condensed block bought by the supermarket to make Western soup. Fresh vegetables can be matched at all times, as long as they are cooking-resistant vegetables. I use the most common potatoes, onions, carrots, mushrooms, etc., to add chicken to make the soup fresh。

Chicken cuttin, vegetables all washed and garlic slices。

Chicken meat is made of a small amount of salt, wine, sauce, black peppers。

Put 15 grams of butter in the boiler, melt the fire。

Put the chicken in the fire and fire until it's dead。

Join the garlic petals and all the vegetable pudding for a minute。

Add fresh water to boil and turn to the fire for about 20 minutes。

Add butter cubes and then melt the little fire and boil it for five minutes。

Leave the soup oil behind with a spoon, it won't be greasy。

It's good enough to boil up to the thickness of the soup, and because the cream cube itself contains spices such as salt and sugar, it's good enough not to add salt。