Crispy cream mushroom soup(su pi nai you jun1 gu tang )

Crispy cream mushroom soup

Introduction:

"[crispy cream mushroom soup] crispy is not the key, the key is mushroom soup, and Porcini is undoubtedly the top priority of this soup! In Italy, Procini is regarded as the king of mushrooms. It was used for the first time in the salted egg tarts I made before. The aroma of Procini is amazing and unforgettable. This time, it was stewed together with beef soup. Some light cream was added to increase the flavor. The two flavors were mixed. The mushroom taste was soft and tender. It was delicious with just a little salt. "

Production steps:

Step 1: soak Boletus in warm water for half an hour

Step 2: squeeze out the water by hand and put it in a bowl

Step 3: heat the butter and olive oil in the pan

Step 4: heat the butter and olive oil in the pan

Step 5: add mushrooms and stir fry over medium heat for a few minutes until mushrooms are soft

Step 6: pour in the beef soup and bring to a boil

Step 7: pour in the Boletus and its soaking water, add salt and black pepper to taste, half open the lid of the pot, cook for 30 minutes over low heat, stir properly during this time; then add light cream and boil it (taste it now, and decide whether to add additional salt and black pepper);

Step 8: warm the pastry at room temperature and cut it to a size larger than the opening of the oven

Step 9: cover the soup container

Step 10: preheat the oven at 200 ℃ and bake for about 20 minutes until the pastry becomes crisp, fluffy and golden, then take it out for consumption.

Materials required:

Boletus: 28g

Mushroom: 210g

Warm water: 250 ml

Olive oil: 30 ml

Butter: 15 ml

Chopped scallion: 1

Minced garlic: 1

Salt: right amount

Black pepper: right amount

Thyme: right amount

Pastry: right amount

Beef soup: 1.25 L

Cream: 160 ml

Precautions: Rachel reminds: 1. In addition to Boletus, you can choose your favorite mushroom to put into the soup, I used brown mushroom and Flammulina velutipes; you can use beef, beef, bone, tail and any other beef flavor soup, if you don't want to stew by yourself, there is beefstock ready-made in the supermarket; 2. It's also a good soup to put some beef properly without pastry; if you want to roast with pastry When the soup is about to be stewed, remove the pastry from the refrigerator and warm it up at room temperature. 3. Students abroad, pastry and Boletus can be bought in the Western supermarket, I bought it in nofrills in Toronto.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Su Pi Nai You Jun1 Gu Tang