蘑菇酥皮浓汤 ~ Creamy mushroom soup with puff pastry

       ~ 我用这两种蘑菇  / I  used these 2 types of mushrooms ~

 

 

 

蘑菇酥皮浓汤

 

材料：

牛油  40g
洋葱  1粒 （切碎）
蒜头  1粒 （切碎）
新鲜菇类（鲍鱼菇 ，香菇） 400g  （ 切片）
面粉   40g
淡奶油    200g
盐和胡椒粉适量
酥皮适量
蛋液

 

水    1500ml

鸡精块  2块

* 搅至溶化成鸡汤

 

做法 ：

1． 把牛油烧溶在锅内。加入洋葱和蒜头碎，炒至软，加入鲜菇，炒5分钟。

2． 加入面粉炒匀，约5分钟。

3．徐徐加入鸡汤，不停搅匀至滚呈浓稠状。加盐和胡椒粉调味。

4．把（3）用搅拌机打至幼滑，倒回锅内再煮至滚，熄火，加入淡奶油。即可享用.

5．将作法（4）煮好的汤分装至耐热汤杯/碗中，在碗的边缘涂上蛋液，盖上起酥皮，表面刷上少许蛋液. 放入预热的烤箱，烤至酥皮呈金黄酥脆即可。

 

Creamy mushroom soup with puff pastry

Ingredients :

butter  40g
1 onion   ( chopped )
 1 clove garlic ( chopped )
fresh mushroom ( oyster mushroom , shirikate mushroom )  - sliced
plain flour  40g
double cream  200ml
salt and pepper to taste
puff pastry
beaten egg

 

Water 1500ml
Chicken stock cubes  2pcs

* Stir to dissolve to make chicken stock

 

Method :

1. Melt butter in a large saucepan ,add chopped onion and garlic, cook until soft . Add in sliced mushrooms , cook for 5 minutes .

2. Sprinkle flour over and mix well , cook for 5 minutes .

3. Add in chicken stock gradually and stir constantly till mixture boils and thickens , add salt and pepper .

4. Blend soup till smooth , return to saucepan and bring to boil . Remove from heat and stir in cream .

5．Fill  the soup in a heat resistant bowl , cover it with puff pastry. Brush edges of pastry circles with egg mixture; seal circles to edges of ramekins ( press the pastry edges onto the sides to seal ) . Brush the puff pastry with the egg yolk. Bake again until the  pastry is golden brown .