慢炖锅奶油蘑菇汤

慢炖锅奶油蘑菇汤

Ingredients

  • 1/2杯(118毫升)黄油
  • 1个中等大小的洋葱,切碎
  • 2个蒜瓣,剁碎
  • 6杯(1422毫升)切片的蘑菇
  • 1包(32盎司/900)蔬菜汤
  • 1杯(237毫升)干白葡萄酒
  • 1茶匙(5毫升)干龙蒿叶
  • 1 1/2茶匙(7.5毫升)盐
  • 1 1/2茶匙(7.5毫升)粗磨胡椒粉
  • 1杯(237毫升)鲜奶油
  • 1/4杯(60毫升)玉米淀粉

Directions

  1. 在一个大平底煎锅中,中高火融化黄油。添加洋葱和大蒜。烹饪3到4分钟,或者直到洋葱变为透亮。
  2. 添加蘑菇,烹饪直到变嫩。添加葡萄酒并烹饪2分钟。
  3. 把混合料转移到慢炖锅内胆中。添加蔬菜汤、龙蒿叶、盐和辣椒。
  4. 盖上慢炖锅盖子,并以高档慢炖2至2 1/2小时,或以低档慢炖3至4小时。
  5. 在一个小碗中,搅拌加入奶油和玉米淀粉,搅拌均匀。在慢炖的最后30分钟,搅拌加入奶油混合料到内胆的汤汁中。搅拌直到均匀。如果正在使用低档,应切换到高档。盖上盖子,烹饪直到变成粘稠。
  6. 盛出一半的汤混合料,加入切片的蘑菇。把剩余的混合料转移到搅拌机中,或者使用手持式搅拌机搅拌内胆中的混合料,直到均匀。混合预留的蘑菇汤混合料,即可食用了。

份量:6-8

测试厨房小贴士:

  • 如果您的慢炖锅内胆可安全放置在灶火上,可用其替代上述的平底煎锅使用。嫩煎后,将内胆放入底座,盖上盖子,按照食谱烹饪。

RECIPE TAGS

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