Creamy Mushroom Soup

Creamy Mushroom Soup

1. Wash the purple onion and finely dice

2. Slice after mouth grinding and washing

3. Cut the bread slices into small square pieces, put them in a preheated oven at 160 degrees and bake for about 5 minutes (the surface is browned)

4. Put the butter in the pan and melt slowly

5. Add onion and stir fry slowly

6. After the onion is fragrant, add the mouth grinder and stir fry together

7. When frying in the mouth until soft, add whipped cream

8. Stir fry until boiling and turn off the heat

9. Pour into the wall breaker cup

10. The wall breaker is powered on

11. Select the "fruits and vegetables" function and press the start button

12. Finished in about 2 minutes

13. Mix flour and water and mix well

14. Pour the whipped cream mushroom soup and the mixed batter into the pot, and stir fry slowly over low heat

15. Sprinkle with a little salt when it is thick and stir-fry evenly and turn off the heat

16. After the pan is out, sprinkle with toasted bread slices and black pepper

Tips:

1. Keep a small fire during the frying process
2. Like the soup to be thicker, extend the frying time appropriately