MUSHROOM CREAM SOUP 蘑菇汤

 

Ingredients :

3 tbsp olive oil                                                             3 大匙 橄榄油
1 tbsp butter                                                                1 大匙 牛油
50g Chinese mushroom (sliced)                                50g 香菇
200g Abalone mushroom (sliced)                             200g 鲍鱼菇
50g Portobello mushroom (sliced)                            50g 扁平洋菇
200g  big onion (sliced)                                              200g 洋葱
50g celery (sliced)                                                       50g 芹菜
200g potatoes (sliced)                                                 200g 马铃薯
1 tsp crushed black pepper                                        1 小匙 黑胡椒末
2 liters (2000ml) water                                               2 liters 清水
200ml cooking cream / fresh cream                          200ml 淡味奶油
100g fresh white button mushroom (sliced)             100g 新鲜白蘑菇

Seasoning :                                                                  调味料：
 
Chicken stock granule to taste                                  鸡精粉
Salt to taste                                                                  盐



Method :

1. Heat up olive oil and butter in the sauce pot, stir-fry Chinese mushrooms, abalone mushroom and Portabello mushroom, onions, celery, potatoes and black pepper until aromatic. Pour in water, once boiled, reduce to medium heat, simmer for 15-20 minutes.
烧热橄榄油及牛油，爆炒香菇 ，鲍鱼菇，扁平洋菇，扁平洋菇，芹菜，马铃薯 及 黑胡椒末至香浓。加入清水煮沸，转用中火煮 15-20 分钟。

2. Transfer all ingredients and soup to the fruit blender, pound until smooth. Reboil it in a pot with cooking cream and fresh button mushroom. Lastly, add seasoning to taste, mix well.
把所有煮过的材料及汤汁倒入搅拌机，打至幼滑均匀。再回锅内，加入淡味奶油及新鲜白蘑菇煮滚，加入调味料拌匀，即可食用。