1、Add chicken stock and whipping cream, cook for 15 mins.
加入雞湯及淡忌廉煮15分鐘。

2、Add chicken stock and bring to a boil Simmer until mushrooms are soft
加入雞湯煮滾，再略煮至蘑菇軟身。

3、Add chicken stock and bring to a simmer.
然后加入午餐肉和雞湯慢燉。

4、Add the chicken stock and cream and simmer for 30mins.
加入雞湯和奶油，小火煮大概30分鐘。

5、Add chicken stock and bring to a boil. Simmer until mushrooms are soft.
加入雞湯煮滾，再略煮至蘑菇軟身。