蘑菇浓汤

26 October 2015 (1 year 1 month 25 days)

Mushroom Cream Soup

我觉得侒大概是外国人转世, 都不爱吃饭或粥

只喜欢浓汤Pasta, 而且吃个精光。

当他拿起来丢时, 我拿走他的盘, 还喊我咧 
之后就没有丢, 而且乖乖吃  哈哈

材料: 

蒜米 Chopped garlic

洋葱 Spring Onion

蘑菇(5颗)  Brown Button Mushroom 5 pcs

马铃薯(2小粒) Potato 2 small pcs

牛奶(50ml)  Milk 50ml

无盐奶油(适量)  Unsalted Butter

水/高汤(适量) Water/Soup Stock
*以上为一人份 For one serving only*

1) 所有材料切丁

Cut all the ingredients into small piece

2) 热锅, 先下无盐奶油和洋葱翻炒至洋葱变透明

Heat pan, add the unsalted butter and onion and fry until fragrant 

3) 再下蒜米, 蘑菇和马铃薯翻炒均匀

Add garlic, mushroom and potato and stir fry

4) 加入水/高汤盖过食材, 小火焖至收汁

Add water/soup stock to cover the ingredients, switch to low heat and let it stew until dry

5) 熄火, 待凉。把炒好的食材全部拿去搅拌机里打成泥

Switch off the heat, cool down. and blend all into puree

6) 热锅, 倒入牛奶和打好的泥, 拌匀即可

Heat pan, add milk and puree, stir and mix well and ready to serve

7) 可以加一点点海盐或蒜米粉调味 (可不加)

You may wish to add a pinch of sea salt or garlic powder for seasoning