Chicken Mushroom Soup

·         Materials:

2 tbsp butter
50 g onion, thinly sliced
3 cloves garlic, chopped
400 g boneless chicken meat, small diced
750 ml hot water
6 pieces of Shiitake mushroom (can be substituted with other mushrooms), thinly sliced
1/2 tsp chili powder
French bread, thinly sliced, roasted briefly

·         Mix, mix well:

200 ml of liquid milk
1 1/2 tbsp plain flour
1/2 tsp ground pepper powder
1/2 tsp nutmeg powder
1 tsp salt

·         How to make:

1.    Heat a slow cooker on a high set, input butter, onion, and garlic. Stir until fragrant.
2.    Put chicken breast, stir briefly until change color. Pour the water, turn the button on the set low (cook for 5-6 hours) or high (cook for 3-4 hours).
3.    Turn the button on the high setting. Put mushrooms and milk mixture. Cook and gently stir until a thick broth (about 30 minutes). Turn off the slow cooker.
4.    Put the soup in a food bowl, sprinkle chili powder. Serve with French bread.

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