法式牛肝蕈蘑菇浓汤
材料
"干燥牛肝蕈 10g","蘑菇 200g","杏鲍菇 150g","马铃薯 350g","洋葱 半颗","大蒜 1瓣","鸡高汤 600ml","橄榄油 适量","盐 适量","胡椒 适量","鲜奶油 80ml"
做法
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1: 干燥牛肝菌泡水软化(泡过菇的水过滤后留下)
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2: 洋葱切丝,大蒜切末
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3: 蘑菇,杏鲍菇切片,马铃薯去皮切块
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4: 热锅加适量橄榄油炒香洋葱丝,续加牛肝蕈,蘑菇与杏鲍菇炒软
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5: 加入蒜末与马铃薯块炒匀后熄火
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6: 将步骤五倒入食物调理机,加牛肝蕈水,鸡高汤打匀
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7: 将打好的浓汤倒回锅中煮沸,并以适量盐及胡椒调味,拌入鲜奶油即可熄火
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8: 将汤盛盘,淋上少许鲜奶油,点缀一些煎过的蘑菇片就完成了!