Mushroom Soup Without Cream

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材料 ( 2 人份 )

  • 棕色蘑菇 Brown Button Mushroom 200 g
  • 鴻喜菇 (舞菇 Brown Swordbelt Mushroom 150 g ( 1 包 ))
  • 洋蔥 Onion 半個
  • 熟馬鈴薯 Cooked Potato 半個 (約 100 g)
  • 美國杏仁 Almond 10 顆 (選擇性加入)
  • 冷壓初榨亞麻籽油/初榨柑欖油 Cold Pressed Flaxseed Oil / Extra Virgin Olive Oil 1 小匙
  • 熱水 Hot Water 500 ml
  • 雜錦乾燥香草 Mixed Herbs (牛至、羅勒、迷迭香,口味隨意 適量)
  • 即磨岩鹽 Himalayan Salt 適量

選擇性加入

  • 自製雞粉 Homemade Chicken Powder 2 小匙
  1. 美國杏仁泡水。馬鈴薯蒸熟後去皮( 如用馬力夠強的攪拌機,可以不用去皮 ),放涼切丁。 洋蔥切丁
  2. 蘑菇不要水洗,否則蘑菇的香氣會流失很多,用濕的廚房紙巾抹乾淨表面,切厚片,煎香時蘑菇體積會收縮,所以不用切太薄。鴻喜菇切去根部
  3. 鍋裡放少許油,中火把洋蔥丁炒至焦糖色,釋出甜味。加入馬鈴薯和瀝乾的杏仁再炒一會,離火離用
  4. 平底鍋放少許油,加入切片蘑菇,加入少許岩鹽,小火炒香,蘑菇盡量鋪平在鍋面,如果份量較多,可分兩次炒。 炒蘑菇不要翻拌太多,先把一面煎香,再翻另一面,更能鎖住蘑菇的香氣,炒至蘑菇飄出香氣,輕微收縮,就可以起鍋,炒好蘑菇後,以相同的方法炒香鴻喜菇
  5. 如想吃到完整的蘑菇,可挑一些完整的盛起,留作裝盤裝飾
  6. 把炒好的馬鈴薯、洋蔥、菇全部放入攪拌機中, 加入熱水和乾燥的香草,打成濃湯。如用手提攪拌機,可直接在鍋子中打湯,不過成品不及攪拌機細膩
  7. 打濃湯放入圓鍋中,小火加熱,濃湯很稠容易濺起,要持續攪拌,馬鈴薯的澱粉質在加熱時會進一步糊化,攪拌時加進去的泡沫消失,湯會再濃稠一點。試味,不夠鹹可適量加點鹽, 濃湯滾起來即可離火
  8. 濃湯舀入湯碗內,放入完整的蘑菇片,少許亞麻籽油,即可享用

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   點這裡免費訂閱肥丁 YouTube 頻道 https://goo.gl/rBq3rJ

有沒發現肥丁最近多了做素食的料理,雖然沒有刻意去嚮應 Green Monday,一週裡有幾天完全不碰肉,吃更多種類的穀物、堅果、蔬菜和水果,減少對身體的負擔,對健康都沒有損失。

西式湯品常常出現濃湯,蘑菇濃湯是肥丁喜愛的菜式之一,其濃郁的香氣並不是來自鮮奶油 Whipping Cream,而是來自蘑菇本身,所以就算甩掉傳統的做法,不以鮮奶油和麵糰來達致濃稠,並不會影響濃湯的味道。純蔬菜只要利用馬鈴薯的澱粉質增稠,也可做出奶油濃湯般的細緻綿密,醇香滿口。如你有強大的攪拌機,把食材打得更細膩,釋出食物精華,沾上烤至香脆的歐式麵包,一鍋熱騰騰的濃湯,暖心又暖胃。

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Ingredients  (Serve  2)

  • 200 g  Brown Button Mushroom
  • 150 g  Brown Swordbelt Mushroom
  • Half Onion
  • Half Cooked Potato ( 100 g )
  • 10 Almond(Optional)
  • 1 tbsp Cold Pressed Flaxseed Oil / Extra Virgin Olive Oil
  • 500 ml Hot Water
  • Mixed Herbs  ( Oregano、Basil、Rosemary )
  • Himalayan Salt

Optional

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  • 2 tbsp Homemade Chicken Powder

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Instructions

1. Soak almond in water.  Peel the cooked potatoes.  Dice potato and onion.

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2. Don’t wash the mushroom, otherwise it will lose the aroma a lot. Wiped the button mushroom surface with clean damp kitchen towel, cut into thick slices.  The mushroom slices will shrinks when fried, so don’t cut too thin. Cut the root of Swordbelt mushroom.

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3. Heat the pan with little oil, fried onion until little brown. Add the potato and almond, cook for a few minutes until softened. Set aside.

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4. Wash and dry the saucepan. Heat little on saucepan, add the sliced mushroom, pinch of himalayan salt. Try to spread the slice evenly on the saucepan, let every surfaces of the mushroom slice heated. Don’t try to move the mushroom too oven, fried one surface until cooked and turn around. It help to lock the aroma of mushroom. Fried the mushroom slices in to batch if the saucepan is not large enough.  Do the same to Swordbelt mushroom.

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5. Reserve some beautiful mushroom slices for toppings.

6. Add the fried potatoes, onions, mushroom, almond, hot water and dried herbs into the blender or using a hand blender . Blended until smooth.

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7. Pour the blended soup into the saucepan, stir and bring to the boil, add more salt or mixed herbs if you like.  Simmer for about 5 minutes, stirring occasionally.

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8. Topped with mushroom slices and flaxseed oil.  Serve & enjoy !

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Tips

  • If you are not an vegan, add some homemade chicken powder to taste better

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蘑菇濃湯【無奶無麵粉】Mushroom Soup Without Cream Recipe

Ingredients

材料 ( 2 人份 )

  • 棕色蘑菇 Brown Button Mushroom 200 g
  • 鴻喜菇 舞菇 Brown Swordbelt Mushroom 150 g ( 1 包 )
  • 洋蔥 Onion 半個
  • 熟馬鈴薯 Cooked Potato 半個 約 100 g
  • 美國杏仁 Almond 10 顆 (選擇性加入)
  • 冷壓初榨亞麻籽油/初榨柑欖油 Cold Pressed Flaxseed Oil / Extra Virgin Olive Oil 1 小匙
  • 熱水 Hot Water 500 ml
  • 雜錦乾燥香草 Mixed Herbs 牛至、羅勒、迷迭香,口味隨意 適量
  • 即磨岩鹽 Himalayan Salt 適量

選擇性加入

  • 自製雞粉 Homemade Chicken Powder 2 小匙

Instructions

  1. 美國杏仁泡水。馬鈴薯蒸熟後去皮( 如用馬力夠強的攪拌機,可以不用去皮 ),放涼切丁。 洋蔥切丁
  2. 蘑菇不要水洗,否則蘑菇的香氣會流失很多,用濕的廚房紙巾抹乾淨表面,切厚片,煎香時蘑菇體積會收縮,所以不用切太薄。鴻喜菇切去根部
  3. 鍋裡放少許油,中火把洋蔥丁炒至焦糖色,釋出甜味。加入馬鈴薯和瀝乾的杏仁再炒一會,離火離用
  4. 平底鍋放少許油,加入切片蘑菇,加入少許岩鹽,小火炒香,蘑菇盡量鋪平在鍋面,如果份量較多,可分兩次炒。 炒蘑菇不要翻拌太多,先把一面煎香,再翻另一面,更能鎖住蘑菇的香氣,炒至蘑菇飄出香氣,輕微收縮,就可以起鍋,炒好蘑菇後,以相同的方法炒香鴻喜菇
  5. 如想吃到完整的蘑菇,可挑一些完整的盛起,留作裝盤裝飾
  6. 把炒好的馬鈴薯、洋蔥、菇全部放入攪拌機中, 加入熱水和乾燥的香草,打成濃湯。如用手提攪拌機,可直接在鍋子中打湯,不過成品不及攪拌機細膩
  7. 打濃湯放入圓鍋中,小火加熱,濃湯很稠容易濺起,要持續攪拌,馬鈴薯的澱粉質在加熱時會進一步糊化,攪拌時加進去的泡沫消失,湯會再濃稠一點。試味,不夠鹹可適量加點鹽, 濃湯滾起來即可離火
  8. 濃湯舀入湯碗內,放入完整的蘑菇片,少許亞麻籽油,即可享用

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