奶油蘑菇汤 Cream Mushroom Soup

奶油蘑菇汤 Cream Mushroom Soup

王德义

Wang Deyi

西餐厨师长 沈阳jin酒店

Leader Chef Shenyang Jin Hotel

从业20余年，擅长东南亚菜、传统西餐及中餐，是不可多得的中西双修的优秀厨师长。

Engaged in western food more than twenty years, skilled in Southeast Asian dishes, traditional western food and Chinese food, an excellent Chef who specializes in Chinese and western food.

材料 各种蘑菇300克，洋葱30克，蒜5克，黄油30克，白葡萄酒20毫升，盐、胡椒粉、淡奶油各少许，鸡汤底适量。

制作方法

1 将各种蘑菇清洗干净，切片；洋葱切丝备用。

2 锅中加入黄油烧热，下入洋葱丝炒出香味。

3 加入蘑菇片炒香，再加入白葡萄酒。

4 加入鸡汤底煮20分钟，再用打碎机搅拌成糊状。

5 将打好的汤二次加热，再加入盐、胡椒粉、淡奶油调味即可。

Ingredients

All kinds of mushrooms 300g

Onion 30g

Garlic 5g

Butter 30g

White wine 20ml

Salt A little

Pepper A little

Unsalted butter A little

Chicken soup Appropriate

Procedures

1 Clean up all kinds of mushrooms, slice up them. Cut onion into shreds.

2 Put the butter into the pot and heat up. Put onion shreds in it and fry fragrance.

3 Put mushrooms in pot and sauté until fragrant, put into white wine.

4 Put chicken soup and boil for 20 min, stir into paste with broken machine.

5 Heat chicken soup twice, and put salt, pepper, unsalted butter to sauce.