Sunday, March 9, 2014

【奶油蘑菇浓汤】Cream of Mushroom Soup




NS was away for work past two weeks and reached home Friday morning just in time to see baby A woke up from sleep. The look on baby A's face when he saw his dad was priceless, it was a combination of surprise and great joy. Such a sweet thing to see that at this young age, he already manage to express very complicated feelings.

It was nice having NS home again, though my heart felt really heavy over the past few days for those on board MH370 and their families.

Since I wasn't in any mood to enjoy the weekends, as it almost felt wrong to me to feel happy while others suffered great pain. We turned down a few dinner and movie invitations and decided to just stay home and spend time together.

I made this soup for lunch on Saturday to go with some garlic bread, both daddy and son loved it. Baby A surprised me by finishing a whole bowl of the soup plus some bread. I saved some for his dinner and he happily chow down the remaining too! ( I did made his less salty though).

1 磅 蘑菇 ( 我用了Crimini/Baby Bella Mushroom)
2 大勺 黄油 Butter
1/3 杯 洋葱 切碎
1 大勺 蒜头  切碎
2 + 1 大勺 中筋面粉 all purpose flour
2 杯 鸡或素高汤
1 杯 奶油 heavy cream 或 light cream
欧芹/巴西利 切碎

1/2 小勺 盐或适量 (如果高汤是无盐的,可以根据口味调整)
一撮 黑胡椒粉

1 lb of fresh mushroom ( I used Crimini/Baby Bella Mushroom)
2 tbsp Butter
1/3 cup chopped onion
1 tbsp chopped garlic
2 + 1 tbsp all purpose flour
2 cup chicken or vegetable broth
1 cup heavy cream or light cream
Chopped Parsley for garnishing

1/2 tsp salt (if the stock is salted) or to taste
Some black pepper powder

1. 把蘑菇擦干净,切粗粒。在一口汤锅内加入 2 大勺黄油/butter,煮溶然后加入切碎的洋葱和蒜,煸香。

2. 加入蘑菇继续煸炒至蘑菇变软,加入2 大勺面粉,炒匀之后加入高汤然后用打蛋器搅拌匀,继续煮至汤有点浓稠度感觉。

3. 用一个手提搅拌器或把汤倒入一个耐热的搅拌机里把汤打成糊状,我喜欢蘑菇带点颗粒状的,所以只打了差不多30秒。

4. 把打好的蘑菇和汤倒回锅里,加入另外1大勺的面粉和奶油,继续用打蛋器搅拌加热至汤变浓稠为止。加盐调味,吃之前加入胡椒粉和欧芹。

1. Coarsely cut the cleaned mushroom. In a deep cooking pot, melt 2 tbsp of butter and stir in chopped onion and garlic. Stir until fragrant.

2.Add the mushroom and continue cooking until mushroom become soft, blend in 2 tbsp of flour, pour in the broth and continue cooking until slightly thicken.

3. Use a immersion hand blender to blend the soup, I like my mushroom a little coarse, so I did it for only about 30 seconds. You can use a blender to blend the soup too.

4. Stir in additional 1 tbsp of flour and cream, continue cooking until desire consistency reached. Season with salt and pepper. Garnished with chopped parsley before serving.

Serve with some hot garlic bread!


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