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The classic way to make Pesto Mushroom Pot Soup?
Sauté garlic cloves, soft anchovy mushrooms and smooth crab meat mushrooms in broth and bring to a quick boil for a quick, fresh, nutritious, light and flavorful dinner soup. Ingredients for Garlic Mushroom Soup: 2 teaspoons vegetable oil, 2 cloves garlic, sliced, 200 grams anchovy mushrooms, 100 grams crab meat mushrooms, 1 pinch salt, 300 milliliters chicken broth, 600 milliliters boiling water, 1/8 teaspoon white pepper, 1/4 teaspoon salt, 1/2 teaspoon chopped green onion How to make Garlic Mushroom Soup: 1. Put the chicken broth and the boiling water into a saucepan and bring to a boil over medium heat. Wash and rinse the anchovy mushrooms and crab meat mushrooms, and tear them into thick strips. 2. Preheat a wok over medium heat. Pour in vegetable oil, heat to 70%, add garlic, sauté for 30 seconds, add salt, anchovy mushrooms and crabmeat mushrooms, and sauté for 4 minutes or until vegetable juices are released. Remove the garlic cloves and set aside. 3. Pour the sautéed anchovies and crabmeat mushrooms into the boiling stockpot, cover and cook for 5 minutes. Add the garlic cloves back into the soup and season with salt and pepper to taste. Put a little chopped green onion in the soup bowl when you drink the soup. This is a good way to make soup.