Creamy Mushroom Soup 奶油蘑菇汤
Main Ingredients:
600 g mushrooms, sliced
Supporting Ingredients:
1 onion, sliced
2 cloves garlic, sliced
20 g butter
15 g olive oil
10 g plain flour
1 chicken stock cube
2 g dried thyme (optional)
1500 g water
60 g whipping cream
salt, to taste
black pepper, to taste
Cooking Steps:
1. Select “Cooker” mode, set temperature and time at 180°C; 30 minutes. Add butter and olive oil into the inner pot, start heating forapprox. 1 minute. Add onion and garlic slices to sauté for approx. 3 minutes until fragrant.
2. Add mushroom slices and stir-fry for approx. 4 minutes, until the liquid evaporates and aroma develops.
3. Add flour and continue stirring for approx. 2 minutes.
4. Add water, chicken stock cube and dried thyme. Continue to cook for approx. 10 minutes with the glass lid covered.
5. Use an immersion blender to blend the soup until smooth or to your preferred texture.
6. Stir in the whipping cream and season with salt and black pepper to taste.
7. Transfer the mushroom soup into serving bowls and serve hot.
Tips:
– If the preset cooking time is insufficient, you can extend the time as needed.
主要材料：
600 克 口菇；切片
辅助材料：
1粒 洋葱；切片
2瓣 蒜头；切片
20 克 牛油
15 克 橄榄油
10 克 普通面粉
1 块 鸡汤块
2 克 干百里香 (随喜)
1500 克 清水
60 克 淡奶油
适量 盐
适量 黑胡椒粉
做法：
1. 选择“Cooker”模式，设定温度和时间为180°C；30分钟。将牛油和橄榄油加入内锅中，开始加热约1分钟。放入洋葱片和蒜片，爆香约3分钟。
2. 加入蘑菇片，翻炒约4分钟直至出水收干，散发香气。
3. 加入面粉继续翻炒约2分钟。
4. 加入清水、鸡汤块和干百里香，盖上玻璃盖，继续熬煮约10 分钟。
5. 用手持搅拌棒将汤搅拌至顺滑或喜爱的程度。
6. 加入淡奶油拌匀，加入适当的盐和黑胡椒粉调味即可。
7. 将蘑菇汤盛入碗中，趁热享用。
