森綠很喜愛忌廉湯，當中最愛的便是忌廉蘑菇湯，研究良久得出以下自己的食譜，希望你們喜歡。
請按這連結看森綠所做的影片https://youtu.be/-1O7ZNbb1Jk
這食譜可製作出大約4-5人份的忌廉蘑菇湯
材料：
1. 白蘑菇 (約300克, 約20顆)
2. 新鮮香菇.冬菇 (約200克, 約10多顆)
3. 波特菇.大啡菇 (2大顆)
4. 白或紫洋蔥 (1 個)
5. 白酒 (125 ml)
6. 雞湯或豬骨湯 (1升)
7. 煮食奶油 (200 ml)
8. 百里香 (1 枝, 可選)
做法：
1. 在鍋內，加入牛油，炒香洋蔥
2. 加入白蘑菇、大啡菇和鮮冬菇，略炒
3. 加入白酒，煮至所有菇變軟
4. 加入百里香(可選) 和肉湯，用中火煮沸湯
5. 當湯已煮沸時關火，取出百里香。讓湯冷卻
6. 將涼湯放入攪拌機。攪拌湯至你喜歡的幼滑度
7. 把幼滑的湯放回鍋中，以中小火加熱
8. 不時攪拌以防止湯燒焦
9. 當湯略沸時，加入煮食用奶油
10. 用糖，鹽和黑胡椒粉調味
11. 用中小火把湯稍微煮沸。 然後便完成了！
個人心得：
1. 在攪拌湯前(第5步驟)，森綠喜歡留起一些已煮好的蘑菇，然後最後再加熱時(第11步驟)放回湯中，這樣口感會更有層次。
2. 百里香會增加了香草的味道，不加的話，味道也很美味純和，增多蘑菇的香氣味道，可以隨個人喜好加或不加入百里香。
3. 如家中有松露醬，可以加入少許已可以提升整個湯的味道。
4. 蘑菇湯最好加入3種菇類，而當中最好包括鮮冬菇，會讓湯的味道更濃郁。
我也有寫Blog介紹旅遊，有興趣可到這網址： http://travel.sumlook.com
~.~.~Recipe of Cream of Mushroom Soup in English~.~
SumLook loves cream soup and Cream of Mushroom soup is my most favorite. Below is my recipe after a lot of trials and research. I hope you like it.
Please click on this link to see my video: https://youtu.be/-1O7ZNbb1Jk
This recipe can serve 4-5 persons.
Ingredients:
1. White Mushrooms (about 300g, around 20 pieces)
2. Shitake Mushrooms (about 200g, around 10+ pieces)
3. Portobello Mushrooms (2 big ones)
4. White or Purple onion (1 )
5. White wine (125 ml)
6. Pork or chicken broth (1 L)
7. Cooking Cream (200 ml)
8. Thyme (1 twig, optional)
How to cook:
1. In the frying pan, add in butter, fry an onion
2. Add white mushrooms, shitake and portabello mushrooms and fry a bit
3. Add in white wine, cook until all the mushrooms are soft
4. Add in thyme (optional) and the broth, boil over medium fire
5. Turn off fire when the soup boils. Remove thyme. Let the soup cool down
6. Scoop the cooled soup into blender and blend it until it is as smooth as you like
7. Pour the blended soup back into the pot and heat up over medium low heat
8. Stir from time to time to prevent the soup from getting burnt
9. Add in the cooking cream when the soup is about to boil
10. Season with sugar, salt and black pepper
11. Bring the soup to slightly boil over medium low heat. Then it is done!
Personal thought and Tips:
1. Before I blend the soup (step 5), I like to pick out some mushrooms and put it back into soup when I warm up the soup agin in step 11. Personally, I like to have some mushrooms to eat from the soup :)
2. Thyme can add some herb taste and smell into the soup. Without it, the soup is also very yummy and the taste will have strong favor in mushrooms. Thyme is optional.
3. If you have truffle sauce at home, can add in 1 spoon into the soup which can elevate the taste of the soup.
4. It is better to include at least 3 kinds of mushrooms for mushroom soup, especially shitake mushroom which can elevate the taste and smell of the soup a lot.
We also have a blog on travel, please visit at http://travel.sumlook.com
Happy cooking!
留言
發佈留言