This homemade Mushroom Cream Soup is full of mushroom flavor and i probably the best you have ever eaten! It’s healthy and it only takes 10 minutes to make! Once you have tasted this, you will never buy soup in a can again!
這道自家製的蘑菇忌廉湯充滿了新鮮蘑菇的味道，可能是你吃過最好吃的！它非常健康，而且製作時間只需10分鐘！一旦你嚐過這食譜，你就再也不會買罐頭湯了！
Ingredients:
White mushroom 500g
Sour cream or whipped cream 200ml
Chicken soup 400ml
White wine 2 tbsp
Onion 50g
Flour 2 tbsp
Garlic 10g
Butter 50g
Olive oil 3 tbsp
Corn starch 2 tbsp (optional)
Salt to taste
Pepper to taste
Recipe:
1) Cut the onion and garlic in fine pieces
2) Slice the mushroom into small pieces
3) Blend 100g mushroom with chicken soup
4) Heat the pan with small flame
5) Melt the butter. Add 20g of flour and mix well. Add onion and garlic
6) Add the mushroom and cooked till it turns brown
7) Add white wine and continue to cook till mushroom is all soft. Let the alcohol fully evaporate
8) Add the mushroom chicken soup and cream. Stir well
9) Add the pepper and taste
10) Simmer the soup till slightly thicker (you may use cornstarch to fasten the process)
11) Serve on a bowl! Ready to eat
材料：
白蘑菇 500克
酸忌廉或忌廉 200毫升
雞湯 400毫升
白葡萄酒 2湯匙
洋蔥 50克
麵粉 2湯匙
大蒜 10克
牛油 50克
橄欖油 3湯匙
粟粉 2湯匙（可放可不放）
鹽 隨意
胡椒粉 隨意
食譜：
1) 將洋蔥和大蒜切成小粒
2) 把蘑菇切成小塊
3) 將100克蘑菇加入雞湯打成蓉
4) 用小火加熱平底鍋
5) 將牛油融化。加入20克麵粉，攪拌均勻。加入洋蔥和蒜頭
6) 加入蘑菇煮至呈棕色
7) 加入白酒繼續煮至蘑菇全部變軟，讓酒精充分蒸發
8) 加入蘑菇雞湯和忌廉，攪拌均勻
9) 加入胡椒粉調味
10) 將湯煮至稍稠（可以用粟粉加快過程）
11) 盛在碗裡！可以吃了
