1. White mushroom slices
2. Mix shiitake mushroom slices and white mushroom slices. Shred the onion
3. Fry shiitake mushrooms in a pan, fry out the moisture, and serve. Add onion and saute until fragrant, add mushrooms and stir fry
4. Pour the concentrated chicken juice into the water, stir evenly and pour it into the pot
5. Bring to a boil, turn to low heat and simmer for 10 minutes, cool for later use
6. Remove the sides of sliced bread, cut into small pieces, and bake in the oven
7. Pour the mushrooms and soup from step 5 into a blender, and crush them
8. Pour the stirred soup into the pot, add water, and boil
9. Pour out the mushroom soup and season with salt. Pour in the whipped cream, pour in the toasted rusks, and finish
Tips:The baking time of the bread is different according to the power of the oven, the time should be adjusted by yourself, and the surface can be browned.
