Mushroom Soup
by Food in the UK
Favorite
Difficulty
Easy
Time
30m
Serving
4
The best choice for appetizer soup.
1. Soak the dried mushrooms in 600ml of hot water in a bowl with good heat insulation performance for about 15 minutes; dice the shallot and garlic, wash the straw mushrooms and porcini
2. Drain the soaked dried mushrooms, but keep the soaked water, add a tablespoon of butter to the pot, stir-fry garlic and green onions until fragrant, add straw mushrooms and soaked dried mushrooms, and continue to stir-fry 4-6 minute
3. Add nutmeg, salt and pepper
4. Add vegetable broth and 400ml of water soaked in dried mushrooms, boil and simmer for 20 minutes
5. Turn off the heat and stir the soup
6. Add heavy cream and egg yolk, keep stirring, slowly add lemon juice to taste
7. Cut the leeks, melt the butter in the pan, stir-fry the porcini mushrooms until cooked, add the chopped leeks, salt and pepper to taste
8. The mushroom soup is served on a plate, and the fried porcini mushrooms are gently added to the surface of the soup
Tips:Because it is a western food, butter has always been used, which can be replaced by other vegetable oils, but it should be noted that olive oil may affect the taste of the soup.
