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Before you jump to Mushroom Soup recipe, you may want to read this short interesting healthy tips about In This Post We Are Going To Be Looking At The Lots Of Benefits Of Coconut Oil.
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We hope you got insight from reading it, now let’s go back to mushroom soup recipe. You can cook mushroom soup using 16 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Mushroom Soup:
- Get 2 Chinese Dried Mushrooms,
- You need 80 g Unsalted Butter,
- Prepare 1 Yellow Onion Finely Sliced,
- Take 1 Yukon Gold Potatoes Peeled Finely Sliced,
- Provide 200 g Shiitake Mushrooms Finely Sliced,
- Use 200 g Swiss Brown Button Mushrooms,
- You need 1 Leeks White and Light Green Parts Only Coarsely Sliced,
- Get 1 Clove Garlic Finely Minced,
- Get 25 ml Vermouth / White Wine,
- Provide 750 ml Vegetable Stock,
- Use 40 ml Heavy Cream,
- Prepare 20 ml Whole Milk,
- Use Pinch Sea Salt,
- Prepare Pinch Black Pepper,
- You need Pinch Cayenne,
- Take Parsley Finely Chopped, For Garnishing
Instructions to make Mushroom Soup:
- Preheat oven to 160 degree celsius or 320 fahrenheit. - - Wack the dried mushrooms into the oven and roast until aromatic. - - Remove from oven. - - Transfer dried mushrooms into a spice blender.
- Blitz until powder form. - - Set aside. - - In a sauce pot over medium heat, add butter. - - Once butter has completely melted, add in onion and potatoes.
- Saute until the onions are translucent and the potatoes are soft. - - The potatoes should be soft enuff to be broken easily by a spatula. - - Add in mushrooms. - - Saute until the mushrooms start to caramelize.
- Add in leeks and garlic. - - Saute until aromatic. - - Deglaze the pot with vermouth, scrapping all the brown bites at the bottom of the pot. - - Add in vegetable stock and stir to combine well.
- Bring it up to a simmer. - - Reduce the heat down to low. - - Add in cream and milk. - - Stir to combine well.
- Continue cooking for about 5 mins. - - Taste and adjust for seasoning with salt, pepper and cayenne. - - Slowly and carefully transfer into a blender. - - You may reserve some mushroom slices for garnishing later. You may also have to do it in batches.
- Blitz until smooth. - - Return the soup back into the pot. - - Set aside. - - To serve, transfer soup into serving bowl. - - Garnish with the dried mushroom powder and parsley.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to assist stop harmful bacteria from growing and spreading. It is possible to take some steps to help protect your own loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw foods such as meat, poultry and veggies After visiting the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet palms disperse bacteria more easily. Keep worktops clean
Before you begin preparing meals, it’s important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, vegetables or eggs you’ll want to wash them thoroughly.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the material. Separate raw food from ready-to-eat food
Raw foods like fish, poultry and vegetables may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, like salad, bread and fruit. This is because these types of food will not be cooked before you eat them, so any bacteria that get onto the food will not be murdered.
To help stop bacteria from spreading:
Don’t let raw food like meat, fish or vegetables touch other food Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked meals, unless they’ve been washed completely first
Cover raw meat or fish and shop on the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to be sure everything you are going to use has been saved correctly (based on any storage instructions) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage directions on the label that say just how long you may keep the food and if it needs to go in the refrigerator.
This sort of food often has special packaging to keep it fresh for more. But it will go off immediately once you’ve opened it. That is why the storage instructions also tell you how long the food will keep when the packaging has been opened. For example, you might see’eat within two days of launching' on the tag. Use by dates
You should not use any food after the’use by' date even when the food looks and smells nice, since it might contain dangerous bacteria. Best before dates
If this date runs out, it does not mean that the food will probably be harmful, but its own flavour, colour or texture may start to deteriorate.
An exception to that is eggs, that have a best before date of no longer than 28 days after they are laid. After this date the quality of the egg will deteriorate if any salmonella germs are found, they can multiply to high levels and could make you sick.
If you plan to use an egg after its best before date, be certain that you only use it in dishes where it’s going to be completely cooked, so that both white and yolk are strong, such as in a cake or even as a hard-boiled egg.
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