Ingredients: tomatoes (three), bacon and fresh mushrooms.
Accessories: flour, milk and laver.
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, add butter and a little flour to stir fry, add fresh mushrooms, milk and tomato sauce, add water to adjust to a proper thin consistency, and add pepper, chicken essence and salt to adjust the taste concentration.
(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: pork ribs 500g, fresh mushroom soup100g, tomato100g, Shaoxing wine15g, refined salt 5g and monosodium glutamate 3g.
working methods
(1) pat each big sparerib loose with the back of a knife, then break the bone marrow, add cooking wine and salt to marinate 15 minutes.
(2) Add boiling water into the container, add big ribs, skim off the floating foam, add wine, keep the fire low 15 minutes, then keep the fire high for 8 minutes, add monosodium glutamate to taste, add tomato pieces, and boil.
3. Carrot and mushroom soup
Ingredients: carrot150g, mushroom 50g, soybean 30g, broccoli 30g.
Seasoning: salad oil 5g, salt 5g, monosodium glutamate 2g, sugar 1 g.
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 a few times, cook 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: a piece of pumpkin (about 400g) suitable for 3-4 people, 400g of mushrooms (with assorted mushrooms), fresh mushrooms 1 50g, Agrocybe aegerita100g, straw mushroom150g, onion1each and 6 bowls of water.
Seasoning: 2 tbsp oil, 1/4 tbsp chicken powder.
Salt: the right amount.
working methods
(1) Wash all kinds of mushrooms gently, cut mushrooms and straw mushrooms into thick slices, and cut Agrocybe aegerita into sections; Wash the onion and cut it into diced onions.
(2) cleaning, peeling and slicing the pumpkin; Put it in a plastic box (suitable for microwave oven), cover it, pay attention to the need to fasten 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 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 mushrooms, 50g of Chinese cabbage, chopped scallops10g, 2 bowls of stock, and 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 broken scallops in 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 scallops, boil over high fire, and then add a little salt to taste.
6, melon and mushroom sparerib soup
Ingredients: ribs, wax gourd, dried mushroom, crab mushroom.
Accessories: salt, pepper, sesame oil, coriander powder.
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 part of the ribs and the original soup, and pour them into the casserole together. After the fire boils, pour the mushrooms and the crab-flavored mushrooms together, and simmer for 20 minutes.
(3) Add the wax gourd slices, cook for about 10 minute until the wax gourd slices are transparent, add salt and a little pepper and turn off the heat.
(4) Order a little sesame oil and sprinkle some chopped parsley.
7.cream mushroom soup
Ingredients: 300g of fresh mushrooms, 2 tablespoons of whipped 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 spoon of 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 cook.
8. Beef and mushroom soup
Introduction: This thick soup only needs a few ingredients. You can use any small shape you like to make spaghetti soup, or try to use coix seed or rice instead of spaghetti.
Ingredients: fresh mushroom 1 00g, sliced, chopped green onion1,2 tablespoons olive oil, dry sherry100ml, 500g beef soup, 600ml water, freshly ground black pepper1/2tsp, 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: 1 quail, 5 quail eggs, 50g tremella, 50g shiitake mushrooms, 50g tomatoes, proper amount of cooking wine, refined salt, monosodium glutamate and pepper.
working methods
(1) Quails were washed and eviscerated, and marinated with refined salt and cooking wine for half an hour.
(2) Soak tremella in warm water, remove the pedicle and tear it into small flowers. Wash the mushrooms and tear them 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 spoons of Nestle evaporated milk, several mushrooms, 2 spoons of flour, 50g of butter, 1 cup of milk and 1 cup of water.
working methods
(1) Put 30 grams of butter into a flat pan, add flour after the oil is dissolved, stir-fry until it is fragrant, stir well to form an oily noodle sauce, and set aside.
(2) After the pan is cleaned, add the remaining 20g of butter. After the oil is dissolved, add 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, then turn off the heat, pour in light milk before taking out the pot, and stir well.
skill
(1) The dosage of minced chicken and mushroom 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.