Cream of French Mushroom Soup is a delicious dish.

Raw materials:

Mushrooms (the ratio of white and black mushrooms is white 3 /black 1), butter, cream, flour, onion.

Practice:

1. Melt 100 grams of butter in a pan, add 120 grams of flour, and fry the flour until cooked.

2. Add about 800 grams of cold water, while adding water, stir quickly with an egg whip.

3. Add a little butter to the pot, fry chopped onion and mushrooms, and pour them into the noodle soup after frying, cook together.

4. After the mushroom noodle sauce soup is boiled, put a little chicken powder and white pepper powder, and add 100 grams of butter.

Cream of Mushroom Soup is a classic French soup. In addition to its rich mouthfeel, what else is the nutritional value of Cream of Mushroom Soup?

1. Because of the relationship between mushrooms, it has the effect of invigorating the stomach and nourishing the spleen, has an auxiliary therapeutic effect on leukopenia, chronic hepatitis, and other diseases, and also improves the body's immunity against various diseases.

2. Mushrooms contain crude fiber, semi-crude fiber, and lignin that are difficult for the human body to digest, which can maintain the water balance in the intestine.

3. It can also absorb the remaining cholesterol and sugar and excrete them from the body, which is very beneficial for preventing constipation, colon cancer, arteriosclerosis, diabetes, etc. Mushrooms contain tyrosinase, which has a significant effect on lowering blood pressure.

4. The fat content of cream is 20-25 times higher than that of milk. The remaining ingredients such as non-fat milk solids and moisture are greatly reduced, which is a seasoning with high vitamin A and vitamin D content.

5. Butter is indispensable for making creamy mushroom soup, and the main component of butter is fat, its content is about 90%, and the rest is mainly water and cholesterol, basically no protein. Studies have shown that eating natural butter in moderation can improve anemia symptoms caused by eating unsaturated fatty acids or margarine.

6. The common red-skinned onion also has a common supporting role in the cream of mushroom soup. Onions have the effect of diverting wind and cold. Onions are rich in nutrients and have a spicy smell. It can stimulate the secretion of the stomach, intestines, and digestive glands, increase appetite and promote digestion.

7. Onion does not contain fat, and its essential oil contains a mixture of sulfur-containing compounds that can lower cholesterol, which can be used to treat indigestion, loss of appetite, and internal stop of food accumulation.

8. Regular consumption of onions has a healthcare effect on patients with high blood pressure, high blood fat and cardiovascular and cerebrovascular diseases.

Here are some caveats.

1. Dietary fiber in shiitake mushrooms can promote gastrointestinal motility and improve constipation, but it is difficult to digest and needs to stay in the stomach for a long time before it can be completely digested. For people with weak spleens and stomachs and poor digestion, eating shiitake mushrooms will increase the burden on their stomachs, so it is not suitable for consumption.

2. Deficiency of the spleen and stomach in the body, people with severe cold and dampness should not eat it.

3. After giving birth, pregnant women are weak and cold, so they should eat warm and tonic food. However, the nature of shiitake mushrooms is still cold, so women who have just given birth should not eat shiitake mushrooms.