1. Melt the butter over a low heat.
2. Saute the chopped onion and garlic paste first.
3. Add shredded mushrooms and shredded bacon in turn.
4.
5. Add the broth to a bowl after sautéing. boiled. Add table salt.
6. Pour into the food processor, add evaporated milk or pure milk, and break.
7.
8. Stir-fry the flour with butter and pour the beaten soup back into the pot, stir constantly until it is even, and put it on a plate.
Tips:The bone broth I use for the broth can also be used directly, but it needs a little chicken essence to taste better. If you put more kinds of mushrooms, the taste will be richer. The bacon itself has salt, so add a little bit less when adding salt. If you like coarse particles, don't break them too much. I'm in the old age and toothless version today. Oops!
