Shanghai Mama: Chicken cream mushroom soup does this, the soup is rich and delicious, the taste is smooth and not greasy ingredients to prepare the cooking process of chicken cream mushroom soup

The taste of mushrooms is delicious, contains a lot of protein and amino acids, today this creamy mushroom soup has a lot of dietary fiber, protein is also very rich, suck a bite, the delicious mushrooms are integrated into the sweetness of butter, fragrant and rich, the taste is smooth, between the lips and teeth are beautiful French romance, is the best partner of French bread, really super satisfied.

<h1>Preparation of ingredients</h1>

8 mushrooms, 100 grams of chicken breast, 50 grams of flour (medium gluten flour), a pinch of salt, a little white pepper, 3 g of starch, 20 g of butter, a little cooking oil, 500 ml of milk

<h1>The cooking process of chicken cream mushroom soup</h1>

1. Wash the chicken breast and chop it into fine mushrooms.

2. Add a little salt, a little white pepper and 3g starch, grasp well and marinate for 10 minutes.

3. Wash the mushrooms, cut off the mushroom roots a little, cut into thin slices and set aside.

4. Bring water to a boil in a pot and add the mushroom slices.

5. Heat until the mushroom slices are soft and remove, drain and set aside.

6. Heat the pan and add the appropriate amount of oil, heat the oil and stir-fry the chicken.

7. Sauté until the chicken mushrooms change color, then add the mushroom slices and stir-fry well.

8. Heat the pan and add 20g butter.

9. When the butter is all melted, turn off the heat and add the flour.

10. Turn the flour and butter roughly together, then turn on the heat to a minimum, sauté while gently rolling with a spatula to sauté the flour into coarse grains.

11. Then slowly pour in cold water, be sure to stir-fry a small amount of time, and slowly pour in while frying.

12. Continue to stir-fry vigorously, let the flour melt, and finally fry into batter, trying not to have gnocchi.

13. After stirring into batter, slowly pour hot water into a small amount of time, stir while pouring hot water, and then try to mix the remaining gnocchi into a paste.

14. After the batter is brought to a boil, add the sautéed chicken and mushroom slices and stir-fry over low heat.

15. Then pour in 500 ml of milk.

16. Reduce heat to medium-low and stir well.

17. Add salt, stir and remove the sticky paste.

18. Sprinkle with a little white pepper at the end.

19. Out of the pan and plate, the chicken cream mushroom soup is ready.

Hello everyone, here is Shanghai mom's private dish. I am an authentic Shanghainese mother, not a chef in a star hotel, but I like to cook and love to cook. Every day I share original delicious recipes and food videos, if sharing is useful to everyone, I hope you can give encouragement by liking, forwarding and following, thank you for reading!