Pumpkin Mushroom Soup

Name: Pumpkin Mushroom Soup
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g pumpkin; 80g Tricholoma; 10g parsley; 2g salt; a little Chicken Bouillon Powder; Some Cooking oil; a little Minced garlic; 500ml Broth

by Mizige

4.7 (1)

Favorite

6

Difficulty

Easy

Time

5m

Serving

3

Pumpkin contains starch, B vitamins and other ingredients, which have the effect of moisturizing the lungs and replenishing qi.

Ingredients

200g Pumpkin
80g Tricholoma
10g Parsley
2g Salt

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a little Chicken Bouillon Powder

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Some Cooking Oil
a little Minced Garlic
500ml Broth

Pumpkin Mushroom Soup

1. Wash the pumpkin, peel and dice, wash and cut the mushrooms, wash and chop the coriander, and set aside.

2. The pumpkin is steamed in a steamer.

3. Use a spoon to mash it into puree.

4. Add water and salt to a boil, put the mushrooms in the mouth and blanch them out.

5. Pour oil in a hot pan, add garlic granules and mushrooms and stir-fry.

6. Add broth and pumpkin puree, mix well and cook for 2 minutes.

7. When the soup is boiling, add chicken essence and salt to taste, and continue to cook until the soup is delicious.

8. After turning off the heat, bring out the cooked soup, put it in a bowl, and sprinkle with coriander.

Tips:
The coriander should be sprinkled in the soup while it is hot, so that the aroma can be released more easily.

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