55g butter, a little lemon juice, 0.5g onion, 200g mushroom, 60ml whipped cream, proper amount of salt, scallion 1 root, chicken soup 120g, 500g milk, 4 garlic, 35g flour and proper amount of pepper.

working methods

1. Stir-fry the butter over low heat, then add chopped green onion, minced garlic and chopped green onion and continue to stir until the onion becomes transparent.

2. Pour in the flour and stir-fry until the flour is slightly yellow, just separate it from the onion.

3. Pour in the chicken soup, and then continue to stir until it is completely blended without particles.

4. Then add the milk slowly, don't pour it all at once. 500g milk should be added in four times, and each time it is added, it should be fully stirred. When the milk is full, boil it first, then simmer it and stir it frequently until the soup is thick.

5. After the soup is thick, add the diced mushrooms and continue stirring for about 10 minute.

6. Turn off the fire, pour in whipped cream, two or three drops of lemon juice, some salt and a little white pepper, and sprinkle with some dry croutons.