蘑菇湯Mushroom soup
描述
為什麼蘑菇濃湯總是百喝不厭？要知道那濃郁的香味是來自蘑菇本身的新鮮。老公做之前覺得罐頭的已經不錯了，教會了我們後，哪還有再吃罐頭的道理？
Umi has lately been very good at making such rich, indulgent, and one of my very few favourite soups, way better than canned ones.
份量
時間
食材
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400g
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2個pcs
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1個pc
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幾片few pcs
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適量few
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6碗bowls
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4湯匙tbs
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適量app
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適量app
步驟
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新鮮白蘑菇清洗乾淨，去菌柄； Wash the mushrooms, discard the stems.
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以牛油起鍋，炒軟洋蔥粒； Fry chopped onion with butter till tender.
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加入已切粒的白蘑菇炒出香味； Fry chopped mushroom till tender.
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順序加入白葡萄酒、月桂葉、已切粒的馬鈴薯和黑胡椒碎； Add in white wine, bay leaf, chopped potato and black pepper powder.
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倒入水，攪拌一下，中小火煮45分鐘； Follow by water, stir, over medium low heat for 45mins.
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一邊篩入麵粉一邊用筷子攪拌； Sift flour and at the same time stir the soup.
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繼續慢火煮15分鐘後加點鮮奶油； Slow cook for 15 mins then add some cream but not too much.
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稍微煮透一下就行了！ Well done Ann (Umi)!
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一碗不夠，再添！ One more bowl please!
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We dip the mushroom soup with buckwheat bread for dinner. After all, a cup of rose coffee for chatting longer. 今天的晚餐是南瓜仁蕎麥麵包點蘑菇湯，再來一杯玫瑰咖啡，好嗎？
