Crispy cream mushroom soup-You Are Foodie

By Vita
34

Crispy cream mushroom soup

[pastry cream mushroom soup] pastry is not the key, but mushroom soup, and boletus (porcini) is undoubtedly the top priority of this soup! In Italy, Procini is regarded as the king of mushrooms. It was used for the first time in the salted egg tart I made before. It is full of fragrance and impressive. This time, it is stewed with beef soup. Some light cream is added to increase the flavor. The two flavors are mixed. The mushroom tastes soft and tender. It is delicious with only a little salt.

Main Ingredients

Truffle 210g
Boletus 28 g

Auxiliary Ingredients

Pastry appropriate amount
thyme appropriate amount
black pepper appropriate amount
salt A moderate amount of
Minced garlic 1
Chopped scallions 1 piece
butter 15ml
Olive oil 30ml
warm water 250 ml

Rachel reminder:1. In addition to Boletus, you can choose the mushrooms you like to put into the soup. I used brown mushrooms and Flammulina velutipes; Beef, beef bones, oxtail and other beef flavored soup can be used. If you don't want to stew your own soup, the supermarket has a ready-made beef stock to sell;2. It is also a good soup not to put pastry and some beef properly; If you want to bake the pastry, take it out of the refrigerator when the soup is about to be stewed, and warm it at room temperature.3. For students abroad, pastry and Boletus can be bought at the Western supermarket, and I bought them in nofrills in Toronto.

Step 1 . Soak Boletus in warm water for half an hour

Step 2 . Use your hands to squeeze out the water for standby, and put the squeezed water in a bowl for standby

Step 3 . Heat the pot with butter and olive oil

Step 4 . Heat the pot with butter and olive oil

Step 5 . Add mushroom and stir over medium heat for a few minutes until the mushroom becomes soft

Step 6 . Pour in the beef soup and boil it

Step 7 . Pour in Boletus and the water soaked in it, season with salt and black pepper, half open the lid of the pot, and cook for 30 minutes on low heat, stirring properly during the period; Then add light cream and boil it (taste it now and decide whether to add salt and black pepper);

Step 8 . The pastry is warmed at room temperature and cut to be larger than the container opening you want to enter the oven

Step 9 . Cover the container for the soup

Step 10 . Preheat the oven at 200 ℃ and bake for about 20 minutes until the pastry becomes crisp, fluffy and golden. Then take it out and serve.

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