Cream cream mushroom soup
By VicentaLakin
Soccer's not the point, it's the fungus soup, and the porcini is definitely the top priority of the soup! In Italy, procini is seen as king of mushrooms, first used in a salted egg jar that I made before. And this time, with beef soup, it's fresh, with a little cream and a little cream, a little fragrance, a little fragrance, a little salt。
Recipe Recommendations
- Boletus 28 grams
- mushroom 210 grams
- warm water 250 ml
- olive oil 30 ml
- butter 15 ml
- chopped green onion 1 piece
- minced garlic one
- salt appropriate amount
- black pepper appropriate amount
- thyme appropriate amount
- meringue appropriate amount
- beef soup
- light cream 160 ml
- salty and fresh
- burn
- an hour
- ordinary
Steps for Cream cream mushroom soup
1
The hepatic oxen is blistering for half an hour
2
Squeeze the water with your hands
3
Heated butter and olive oil in the pot
4
Heated butter and olive oil in the pot
5
Put it in the mushrooms, get caught in the fire for a few minutes until the mushrooms get soft
6
I'll boil the beef soup
7
(b) Cow hep and its impregnated water, salt and black peppers, half-pan, 30-minute boiler, with a proper mix during the period; and then light cream, ready to boil (at this moment, to decide whether salt and black pepper are needed)
8
The soothing room is warmer than the hatch where you're going in the oven
9
It's covered in a good soup container
10
The oven is preheated at 200 degrees Celsius and baked for about 20 minutes, until the soccer is soaky and yellow that it can be eaten。Cream cream mushroom soup Make Tips
Rachel's reminder: 1. Besides porcini mushrooms, you can choose any mushrooms you like to add to the soup; I used brown mushrooms and Enoki mushrooms. You can use any beef stock (beef, bones, tail, etc.), or if you don't want to make the soup yourself, ready-made BEEF STOCK is available at supermarkets. 2. It is also a very good soup without the puff pastry, or with just some beef added. If you want to bake the puff pastry on top, take the puff pastry out of the fridge right when the soup is almost done and let it come to room temperature. 3. For students abroad, puff pastry and porcini mushrooms can be bought at Western supermarkets; in Toronto, I bought mine at No Frills.