奶油蘑菇濃湯 0

原料

1/4 cup butter (4湯勺黃油,62克) 2 cup Baby Bella Mushrooms (2 杯棕色鮮蘑菇切片) 2 shallots, chopped (2個香蔥頭,切碎) 2 tablespoons all-purpose flour (2 湯勺中筋麵粉) 2 tablespoons sherry cooking wine (2 湯勺雪梨酒) 2 cup chicken broth (兩杯熱的雞湯) 1 cup half-and-half (一杯淡奶油) salt and pepper to taste (適量的鹽和黑胡椒粉調味)

步驟

1, 厚底鍋中火加熱後融化黃油,先炒香炒軟香蔥頭,再放蘑菇片炒片刻.烹入雪梨酒,等酒揮發一下後放麵粉炒勻. 2, 一點一點加入熱的雞湯,並不停地攪拌.讓炒熟的麵粉融於雞湯.等雞湯開始濃稠並起大泡時慢慢加入一杯淡奶油,適量鹽和黑胡椒粉,並不停攪拌.小火加熱到湯汁要開不開的時候就可以了.不要等它滾開.