Directions

1. 1. Make the cinnamon sugar mixture In a small bowl, combine sugar and ground cinnamon. Set aside.

2. 2. Prepare the you tiao Reheat the wholegrain you tiao until crispy using any of these methods:
   Air fryer: 180°C for 3–4 minutes
   Oven: 180°C for 5–7 minutes
   Pan: Light toasting until crisp on all sides
   Once hot, brush lightly with melted butter and roll or dust generously in the cinnamon-sugar mixture.
   Slice into sticks.

3. 3. Prepare the mushroom soup Sauté the aromatics Heat butter/oil in a pot over medium heat. Add onions and cook until soft and translucent. Add garlic and sauté for 1 minute until fragrant.
   Cook the mushrooms Add sliced mushrooms and cook until they release moisture and reduce in volume, about 5–7 minutes.
   Thicken Sprinkle the flour over the mushrooms and stir to coat. Cook for 1 minute to remove raw flour taste.
   Add broth and simmer Pour in the broth gradually while stirring. Bring to a gentle simmer and cook for 5–8 minutes.
   Blend (optional) For a smooth soup, blend using an immersion blender.
   For a more rustic texture, blend only half or skip blending entirely.
   Finish with cream Stir in cream, then season with salt, pepper, and optional thyme.
   Simmer for another 1–2 minutes.

4. 4. Serve Pour the mushroom soup into bowls.
   Garnish with parsley, thyme, or a drizzle of truffle oil if desired.
   Arrange the cinnamon-sugar wholegrain you tiao sticks on the side for dipping.