Wild Mushroom Cream Soup
Ingredients: 25g dried porcini mushrooms, 30ml olive oil, 15g butter, 1 leeks, 1 purple onions, 1 cloves of garlic, 250g fresh chestnut mushrooms, 125g fresh mushrooms, 5 cups of beef stock, Thyme 1/2tsp, double cream 150ml, sea salt, black pepper to taste
Method:
1. Soak the porcini mushrooms in 250ml warm water for half an hour, drain and chop, and set aside the juice.
2. Heat the butter and olive oil together until the butter melts, add the chopped leeks, purple onions and minced garlic, stir-fry over medium heat for about 5 minutes until the vegetables soften.
3. Then add fresh chestnut mushrooms and mushrooms, continue to stir-fry over medium heat until softened, add beef stock and bring to a boil.
4. Pour in the porcini mushrooms, soak them in the porcini mushroom soup and thyme, simmer over low heat for about 30 minutes, and season with salt and black pepper.
5. Crush 3/4 of the soup together with the ingredients with a food grinder and pour it back into the pot. Add double cream and slowly stir over low heat until the texture becomes thick!
Efficacy:
People are very popular with the dish of wild mushroom cream soup, because the wild mushroom cream soup is not only very delicious, but also can help us promote the absorption of nutrients, and the wild mushroom cream soup It has a very good effect in promoting digestion. If you have symptoms of indigestion, you can make some wild mushroom cream soup by yourself.
We have already learned how to make wild mushroom cream soup. Wild mushroom cream soup is also relatively common on our dining tables. Many of us often eat some wild mushroom cream soup. Of course Especially in the evening, we can drink more wild mushroom cream soup. Not only does it taste very good, but it can also help us promote the absorption of nutrients.