Ingredients: tomatoes (three), bacon and fresh mushrooms.
Accessories: flour, milk, seaweed.
Seasoning: pepper, salt, chicken essence, butter.
working methods
(1) fry bacon in oil, chop it up, blanch tomatoes in boiling water, peel them, mash them with a pulverizer, and slice fresh mushrooms.
(2) After the wok is on fire, stir fry with butter and a little flour, add fresh mushrooms, milk and tomato sauce, add water to adjust it to a proper thickness, and add pepper, chicken essence and salt to taste.
(3) Pour the prepared soup into a dish, cut the laver into filaments and sprinkle them on the soup together.
Features: Western-style soup is nutritious, appetizing and beautiful, and can also be used as breakfast with toast.
2, ribs and mushroom soup
Ingredients: 500g of ribs, fresh mushroom soup100g, tomato100g, Shaoxing wine15g, 5g of refined salt and 3g of monosodium glutamate.
working methods
(1) Slap each big sparerib loosely with the back of a knife, then break the bone marrow, add cooking wine and salt and marinate 15 minutes.
(2) Add boiling water into the container, add big ribs, skim off the floating foam, add wine, slow fire 15 minutes, and then fire for 8 minutes, add monosodium glutamate to taste, add tomato pieces, and boil.
3. Carrot and mushroom soup
Ingredients:150g carrot, 50g mushroom, 30g soybean and 30g broccoli.
Seasoning: salad oil 5g, salt 5g, monosodium glutamate 2g, sugar1g.
working methods
(1) Peel carrots and cut into small pieces, cut mushrooms into pieces, soak soybeans thoroughly and steam, and replace broccoli with small pieces.
(2) Add oil to the wok, stir-fry carrots and mushrooms for several times, boil clear soup and cook over medium heat.
(3) After the carrots are boiled, add the soaked soybeans and broccoli, add salt, monosodium glutamate and sugar, and cook thoroughly.
4. pumpkin and mushroom soup
Ingredients: pumpkin for 3-4 people (about 400g), mushrooms for 400g (assorted mushrooms together), fresh winter mushrooms 150g, Agrocybe aegerita 100g, Volvariella volvacea 150g, onion 1 each, and 6 bowls of water.
Seasoning: 2 tbsp oil, 65438+ 0/4 tbsp chicken powder.
Salt: the right amount.
working methods
(1) Wash all kinds of mushrooms gently, cut Lentinus edodes and Volvariella volvacea into thick slices, and cut Agrocybe aegerita into sections; Wash the onion and cut it into diced onions.
(2) cleaning, peeling, removing seeds and slicing the pumpkin; Put it in a plastic box (suitable for microwave oven), cover it, pay attention to buckle it, and put it in the microwave oven to "bite" for 6 minutes; Take it out and press it into mud.
(3) Put two spoonfuls of oil in the hot pot. When the oil is 60% to 70% hot, add mushrooms and stir fry. When it is slightly cooked, pour in water, cook the mushrooms until they are cooked, then pour in pumpkin puree, add chicken powder and salt to taste after boiling, and sprinkle with onions.
5. Mushroom scallop soup
Ingredients: 25g of mushroom, 50g of Chinese cabbage, scallop 10g, 2 bowls of stock, a little salt.
working methods
(1) Wash and slice mushrooms for later use; Wash the Chinese cabbage and cut it into 4cm sections for later use.
(2) Soak the scallops in clear water for about 3 hours, and then pick them up and drain them for later use.
(3) Pour the stock into the pot, add mushrooms, Chinese cabbage and broken scallops, boil over high fire, and add a little salt to taste.
6, melon and mushroom sparerib soup
Ingredients: ribs, wax gourd, dried mushrooms, crab-flavored mushrooms.
Accessories: salt, pepper, sesame oil and chopped coriander.
working methods
(1) Wash Tricholoma and Crab Mushroom, slice Tricholoma, remove the roots of Crab Mushroom, wash and peel wax gourd, and slice.
(2) Take out some ribs and the original soup, pour them into the casserole together, bring them to a boil with high fire, pour in mushrooms and crab-flavored mushrooms together, and stew for 20 minutes with low fire.
(3) Add the wax gourd slices, cook for about 10 minute until the wax gourd slices are transparent, add salt and a little pepper, mix well and turn off the heat.
(4) Order a little sesame oil and sprinkle a proper amount of chopped coriander out of the pot.
7.cream mushroom soup
Ingredients: 300g of fresh mushrooms, 2 tablespoons of cream, 2 cloves of garlic, 2 red onions, 3 tablespoons of white wine, 2 tablespoons of flour, 2 cups of chicken soup, 2 cups of milk, 2 cups of whipped cream1/,a little salt and a little pepper.
working methods
(1) Chop garlic and onion, wash mushrooms and slice them for later use.
(2) Stir-fry minced garlic and minced red onion with 1 tbsp cream, then add mushrooms and stir-fry. When the mushroom soup is slightly dry, pour in the white wine and turn off the heat after the alcohol evaporates.
(3) Take another pot, add 1 tbsp cream, stir-fry the flour evenly, then pour in chicken soup, milk and the materials of Method 2, add a proper amount of salt and pepper to taste after boiling, and finally pour in fresh cream to boil.
8. Beef and mushroom soup
Introduction: This thick soup only needs few ingredients. You can use any small shape you like to make noodle soup, or try to use coix seed or rice instead of pasta.
Ingredients: fresh mushroom 1 00g, sliced, onion1,chopped, 2 tablespoons olive oil, dry sherry100ml, 500g beef soup, 600ml water, freshly ground black pepper12 teaspoons, and spaghetti/kloc-.
working methods
(1) Take a large pot, put it on a medium-high fire, add olive oil, mushrooms and green onions, and stir-fry until the vegetables are soft. Add sherry and cook until half the liquid evaporates.
(2) Add beef soup, water and black pepper, and add pasta after boiling. Cook over medium heat 10 minutes, or until the pasta is soft.
9, quail tremella mushroom soup
Ingredients: quail 1 quail, 5 quail eggs, 50g tremella, 50g shiitake mushrooms, 50g tomatoes, and proper amount of cooking wine, refined salt, monosodium glutamate and pepper.
working methods
(1) Quails are washed, eviscerated and marinated with refined salt and cooking wine for half an hour.
(2) Soak tremella in warm water, remove the pedicel and tear it into small flowers. The mushrooms are clean and torn into small pieces.
(3) Put quail in a soup pot, add cold water to boil, skim the floating foam, add refined salt to taste, continue to stew until cooked, and take it out and put it in a soup bowl.
(4) Boil the original soup, add tremella, mushrooms and quail eggs, add tomatoes, add monosodium glutamate and pepper, and pour into the quail soup bowl.
10, chicken and mushroom soup
Ingredients: chicken breast (chopped into minced meat), a little salt, 2 tablespoons of Nestle evaporated milk, some mushrooms, 2 tablespoons of flour, 50g of butter, milk 1 cup, and water 1 cup.
working methods
(1) Put 30 grams of butter in a pan, add flour after the oil is dissolved, stir-fry until fragrant, stir well to form oily noodle sauce, and put it away for later use.
(2) After the pan is cleaned, add the remaining 20g butter. When the oil is dissolved, add the chopped chicken and mushrooms and stir fry.
(3) Pour the oil noodle sauce into the pot and stir well, then pour in fresh milk and water and stir well.
(4) Sprinkle a little salt, cook until it is slightly thick, turn off the fire, pour in light milk before taking out the pot, and stir well.
skill
(1) The amount of minced chicken and mushrooms can be arbitrary, and there is no specific standard.
(2) Chopped chicken and mushrooms can also be replaced by other materials, such as ham, shrimp and clams.
(3) Adding light milk will make the taste stronger, but it may not be added.