Vitamix Creamy Mushroom Soup 蘑菇奶油濃湯

The fresh mushroom cream soup has a really creamy, mushroomy flavor, but with a very light, fluffy texture. I can never go back to canned cream mushroom soup after I tried this.

The golden onion and homemade chicken stock also add another layer of taste. All fresh and real ingredients!! No MSG, No preservatives!!

I used two different types of mushrooms: white mushrooms and fresh shiitake mushrooms to have a little more combination of different mushroom flavors. I found mixing different types of mushrooms would intensify the taste and make the mushroom dishes more intriguing.

Ingredients:

  • White mushroom slices 2 cups
  • Fresh Shiitake mushroom slices 2 cups
  • 1 onion slices
  • Homemade chicken stock 2-3 cups
  • Heavy cream or milk 1/2 cup
  • Bacon 4-5 strips
  • Butter 2 tbsp
  • Flour 2 tbsp
  • Freshly cracked black pepper 1-2 tsp
  • Thyme 1 tsp
  • Parsley flakes

Directions:

  1. Pan fried the bacon strips until crispy then set aside.
  2. Heat up two pans, one deep sauce pan and one stir-fry pan. In the deep sauce pan, use a little bacon fat to saute the sliced onion in medium to high heat; meanwhile, saute the mushroom slices in the other pan in medium to high heat as well until the mushroom is golden and soft. DSC05319  DSC05321
  3. Stir the saute onion once and a while until it is golden brown. Then stir in the flour and butter to create a Bechamel sauce (white sauce) base.DSC05323  DSC05327
  4. When the butter and flour complete dissolved and well mixed, pour in the chicken stock, black pepper and thyme, then turn the heat down a little to simmer until it is almost boiling. DSC05329  DSC05331
  5. Save some mushroom slices to garnish on top. Place the rest of the mushrooms, onion and chicken stock, and milk into vitamix, then blend for 1 minute. (It also has a hot soup mode which would take about 6 minutes to turn the cold soup into hot soup. However, I already heat up the chicken stock before blending.)DSC05334  DSC05335
  6. The blended soup looks not as appealing? DSC05336

No worries!!! Just place some mushroom slices and cracked bacon crisps with some freshly cracked black pepper and parsley flakes. Then it’s ready to serve!! YumYum~

DSC05339


蘑菇奶油濃湯

用新鮮菇類做的磨菇湯香氣足、口感輕柔,味道濃郁卻不會過重,超級開胃好喝。試過自己做之後就再也回不去罐頭濃湯了。用切剩的雞胸骨或是烤雞骨架做成的自製雞高湯比較健康而且完全沒有人工甘味。可以一次多做一點分裝放冷凍,各種湯品輕輕鬆鬆就完成了。

我喜歡用兩到三種菇類混搭,味道更有層次感,香氣也更充足。我這回使用白磨菇增加甜味,以及新鮮香菇增加香氣。最後灑上鹹香脆的培根碎片和一些現磨黑胡椒跟巴西里葉。整碗湯喝起來很有飽足感,也可以當開胃前菜,最重要的是超級簡單容易做的唷!!

材料:

  • 白磨菇切片 2 杯
  • 新鮮香菇切片 2 杯
  • 1 顆洋蔥,切細絲
  • 雞高湯 2-3 杯
  • 鮮奶油或牛奶 1/2 杯
  • 培根 4-5 條
  • 奶油 2 大匙
  • 麵粉 2 大匙
  • 粗粒黑胡椒 1-2 小匙
  • 百里香 1 小匙
  • 巴西里葉碎片 少許

做法:

  1. 用平底鍋乾煎培根片到焦香脆,備用
  2. 準備熱兩個鍋子,一個深一點的小湯鍋,加入一點培根油炒洋蔥;另一個平底鍋炒熟磨菇片到軟,備用
  3. 慢慢翻炒洋蔥到呈現琥珀金黃色,後加入麵粉與奶油拌炒均勻,形成白醬湯底
  4. 當麵粉、奶油、洋蔥均勻混和呈現金黃色有香氣時,倒入雞高湯攪拌均勻,加入百里香、胡椒中火慢慢悶煮到快滾
  5. 預留一些磨菇片最後裝飾,將剩下的磨菇片、洋蔥雞湯底、牛奶倒入Vitamix中,攪拌約 1 分鐘。Vitamix 本身有熱湯模式,大約 6 分鐘會將冷的素材打碎並加熱到稍微有點燙口的湯品。但我今天已經加熱湯底、材料也都炒熟了,所以直接打碎沒有使用熱湯模式。
  6. 將打好的磨菇濃湯盛到碗中,上面裝飾一些磨菇片、香脆培根碎片、黑胡椒與巴西里葉,就可以上菜囉!!
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Mon's Tasty Life

Hi, I'm Monica from Taiwan, currently live in Maryland USA. I love to experiment new recipes, try all kinds of foods, and mostly I love to explore the world and have a spectacular life.

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