Minced chicken and mushroom soup
By RuthieDoyle
Generally, the appetizer will choose salad, followed by soup, main meal, and dessert. Here I will introduce my famous thick soup to everyone:
Recipe Recommendations
- flour appropriate amount
- butter appropriate amount
- milk appropriate amount
- chicken breast appropriate amount
- light cream appropriate amount
- milk fragrance
- cook
- a day
- ordinary
Steps for Minced chicken and mushroom soup
1
Butter, flour, white mushrooms, milk, chicken breast, light cream.
2
Boil a pot of soup overnight and serve it for later use.
3
Beat mushrooms-Put the white mushrooms and milk together in a breaker and break them up. Serve for later use.
4
Stir-fry oily noodles-Heat one part of butter in a pan, pour in two parts of flour, stir until a paste-like state, and serve for later use. Beat the chicken until mashed, add salt, egg liquid, and cornflour to the mashed chicken, and make into small pellets and put them in water to shape. Add butter in the pan, melt, add onions, ginger, onion rings and stir-fry until fragrant, add minced chicken and stir fry.
5
6. Then add the soup, salt, and Tiantian fresh; bring to a boil, add the mushrooms and cook together. After boiling, thicken with water starch, and remove from the pan.