How to thicken thick soup is the most important step. It is not difficult to tell some thickening methods and specific cases that I often use when making soup in western restaurants. You can also make soup in a western restaurant at home.
Method 1: Add concentrated cream (thickened to 1/2 with low fire), and the color of the soup will become lighter, which will increase the milk taste but reduce the original flavor.
Mainly applicable: cream mushroom soup, potato cream soup, carrot and pumpkin cream soup, etc.
A typical example of this practice is cream mushroom soup.
Production process:
1. Leave 100g round mushroom slices, and dice the rest (1+6). Chop yellow onion (small nail size) and garlic. 2. Heat the pan in a medium heat, melt about 40g of butter, stir-fry diced mushrooms and minced onion and garlic, be careful not to burn, stir-fry until golden brown, turn to high heat, pour in dry white or sherry, and concentrate and cook while scraping the bottom of the pan until it is almost completely evaporated. Pour in vegetable stock or water, bring to a boil, turn to low heat, cover and cook for 15-20 minutes. 3. While doing the first step, boil the whipped cream in another pot and reduce the heat to concentrate to almost 1/3. Pay attention to stirring occasionally to scrape the bottom, and always pay attention to the fire not to be too big, otherwise it will be easy to throw the pot. 4. Pour the concentrated whipped cream into the previous mushroom soup, being careful not to add it all at once. First, add some to see the consistency, adjust it to your satisfaction, and season it with salt and white pepper. Cook on low heat for another 5 minutes, then turn off the heat and filter with a sieve, leaving no residue. 5. Stir-fry 100 g sliced Pleurotus ostreatus with the remaining 100g butter, pour it into the filtered soup, stir well, and then reheat.