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, reduce heat to simmer for 10 minutes, and cool for later use.
6. Remove the sides of the sliced bread, cut into small pieces, and bake them in the oven.
7. Pour the mushrooms and soup from step 5 into a blender and mash them.
8. Pour the stirred soup into the pot, add water and bring to a 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.
