Creamy Mushroom Soup with Pastry
1.
Soak the boletus in warm water for half an hour
2.
Use your hands to squeeze out the water for use, and place the squeezed water in a bowl for use
3.
Put butter and olive oil in the pot to heat
4.
Put butter and olive oil in the pot to heat
5.
Add the mushrooms and stir-fry for a few minutes over medium heat until the mushrooms become soft
6.
Pour the beef broth and boil
7.
Pour the porcini mushrooms and the soaked water, season with salt and black pepper, half open the lid, simmer on low heat for 30 minutes, stirring appropriately; then add light cream and bring to a boil (taste at this moment, decide Do you need to add salt and black pepper);
8.
The puff pastry warms up at room temperature, and cut it to be larger than the size of the mouth of the container you want to put in the oven
9.
Cover the soup container
10.
Preheat the oven at 200 degrees Celsius and bake for about 20 minutes until the puff pastry becomes crispy, fluffy and golden, and ready to eat.
Tips:
Rachel reminds:
1. In addition to porcini mushrooms, you can choose your favorite mushrooms and put them in the soup. I used brown mushrooms and enoki mushrooms; you can use any beef-flavored soups such as beef, beef bones and oxtails. If you don’t want to make your own soup, the supermarket has ready-made ones. BEEF STOCK sold;
2. No puff pastry, some beef and beef, etc. are also a good soup; if you want to put the puff pastry for roasting, the puff pastry should be taken out from the refrigerator when the soup is about to simmer, and the room temperature will warm up.
3. For students from abroad, puff pastry and porcini mushrooms can be bought at Western supermarkets. I bought them at nofrills in Toronto.
