Chicken Mushroom Soup
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. The ingredients are assembled. I forgot to pat the flour and cheese in. Use a blender to mix the chicken breast into a puree. Add salt, MSG, cornstarch and set aside. Remove the stems, slice them, and chop the onion.
2. Prepare the butter, heat the butter in a pot, add flour and fry until it is yellow, add cold water to the fried dough, stir slowly until it is mushy, and make a white thick soup
3. Blanch the mushroom slices with water, then heat a little bit of butter in the pot, sauté the chopped onions, boil water in the pot, pour some boiling water out and pour into the chicken paste bowl, turn the chicken paste to the boil, so that the chicken paste will not boil into pieces. Then, pour the fried onions and minced chicken into boiling water and boil over low heat
4. Then pour in the prepared white thick soup, stir slowly to avoid a muddy bottom, cook until the soup is thick, pour in mushroom slices, add salt, a little sugar, and chicken essence, then serve.
