1:新鲜白蘑菇清洗干净，去菌柄；Wash the mushrooms, discard the stems.

2:以牛油起锅，炒软洋葱粒；Fry chopped onion with butter till tender.

3:加入已切粒的白蘑菇炒出香味；Fry chopped mushroom till tender.

4:顺序加入白葡萄酒、月桂叶、已切粒的马铃薯和黑胡椒碎；Add in white wine, bay leaf, chopped potato and black pepper powder.

5:倒入水，搅拌一下，中小火煮45分钟；Follow by water, stir, over medium low heat for 45mins.

6:一边筛入面粉一边用筷子搅拌；Sift flour and at the same time stir the soup.

7:继续慢火煮15分钟后加点鲜奶油；Slow cook for 15 mins then add some cream but not too much.

8:稍微煮透一下就行了！Well done Ann (Umi)!

9:一碗不够，再添！One more bowl please!

10:We dip the mushroom soup with buckwheat bread for dinner. After all, a cup of rose coffee for chatting longer.今天的晚餐是南瓜仁荞麦面包点蘑菇汤，再来一杯玫瑰咖啡，好吗？