What are the practices of mushroom soup base?

1, fresh mushroom soup. Ingredients: fresh mushrooms (Flammulina velutipes, Volvariella volvacea, Pleurotus eryngii and smaller mushrooms), a handful of parsley, shredded pork, shredded carrot, water or broth, raw powder water and sesame oil.

Seasoning: salt and pepper.

Practice: Wash all mushrooms, and shred the larger mushrooms for later use; Put water or stock in the pot, and put all the mushrooms, shredded carrots and shredded pork in the pot to boil; Add seasoning salt, put it in a pot, add coriander, pepper powder and a little sesame oil, and you can taste it.

2, chicken mushroom soup. Ingredients: butter, flour, milk, sanhua milk, diced chicken, diced ham, diced carrot, diced mushroom, salt and pepper.

Practice: Boil butter, add proper amount of dry flour, stir well, pour in a little whipped cream and 250 grams of milk to boil, then put down diced chicken, diced ham, diced carrot and diced mushroom and cook for 5 minutes. If you feel very dry, add appropriate amount of boiling water, and when the dish is cooked, add salt and pepper to taste.

3. Chicken and mushroom soup. Ingredients: about 200 grams of chicken, appropriate amount of mushrooms, onions and ginger.

Practice: replace the mushrooms with thin slices and take them out for later use after blanching; Dice the chicken, put it in a pot to boil, pour in the mushrooms, cook together, thicken it with water starch after boiling, and take it out of the pot.

4. Black-bone chicken wild mushroom soup. Ingredients: Volvariella volvacea, Coprinus comatus, Agrocybe aegerita, Lentinus edodes, Crab Mushroom, Chicken Soup, and Green Garlic Leaves.

Practice: Wash all the mushrooms and slice them; Add stock, bring to a low heat, and finally sprinkle with green garlic leaves.

Ingredients: a female black-bone chicken, washed and cooked, picked up and put in a stew pot. 50 grams of ginseng, 20 grams of angelica, 50 grams of astragalus, 30 grams of codonopsis pilosula, 20 grams of lotus seeds, 50 grams of yam, 30 grams of lily, 50 grams of coix seed, 30 grams of red dates and 0/0 grams of medlar/kloc are all washed.

Practice: Put the boiled chicken in a stew pot, add nearly full pot of water, and add Shen Ming, Angelica sinensis, Radix Astragali, Radix Codonopsis, and lotus seeds after boiling over high fire. After boiling, skim off the floating foam, cover the lid and stew for half an hour on low heat; Add yam, lily and coix seed, cover and continue to cook; After cooking for an hour and a half, add a proper amount of salt, add red dates and medlar, cover and cook for another half hour; Cook until soft and rotten, then pour the pot into the soup bowl. When the chicken is cooked for two hours, it will be soft and rotten. However, it is best to make soup with old hens.

5. Assorted mushroom soup. Ingredients: 50 grams of fresh mushrooms, 50 grams of lettuce, 50 grams of wax gourd, 50 grams of white radish, 50 grams of carrots, 50 grams of Chinese cabbage and 50 grams of winter bamboo shoots.

Seasoning: 5g of green onion, 4g of salt and 2g of monosodium glutamate.

Practice: Wash mushrooms, green bamboo shoots (lettuce), white gourd, carrots, cabbage heads, white radishes and winter bamboo shoots, and cut them into pieces for later use; Boil the fresh soup in the pot, add salt and monosodium glutamate, and then add the main ingredients to cook; Sprinkle chopped green onion when cooking.