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  1

  Prepare the ingredients. The so-called fresh vegetable cream soup must have cream cubes. This is a concentrated cube bought in the supermarket and used to make Western-style soup. I won’t mention the brand. Everyone is here You can usually buy it in supermarkets. You can mix any fresh vegetable ingredients, as long as they are vegetables that can withstand cooking. Here I use the most common potatoes, onions, carrots, mushrooms, etc. Adding chicken will make the soup more fresh.

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  2

  Dice the chicken, wash and dice all the vegetables, and slice the garlic cloves.

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  3

  Marinate the diced chicken with a little salt, cooking wine, soy sauce, and black peppercorns for a while.

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  4

  Put 15 grams of butter in the pot and melt over low heat.

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  5

  Add in diced chicken and stir-fry until cooked through.

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  6

  Add the garlic cloves and all the diced vegetables and stir-fry for a while.

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  7

  Add water to boil, turn to medium heat and simmer for about 20 minutes.

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  8

  Add the cream cubes, melt over low heat, then cook over medium heat for five minutes.

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  9

  Use a spoon to skim off the oil on the soup surface so that the soup will not be very greasy.

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  10

  Cook until the soup is thick. Since the cream cube itself contains seasonings such as salt and sugar, the soup does not need to be seasoned with salt.

Tips

The ingredients of fresh vegetables can be mixed in any way, as long as they are vegetables that can withstand cooking.