MUSHROOM SOUP ALA CAFE! | Luvita Ho
RESEP
Cafe-Style Cream of Mushroom Soup
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cincang kasar seperempat bawang bombay.
- Cincang 2 siung bawang putih.
- Potong kasar jamur champignon dari dua kotak.
- Panaskan sedikit minyak yang tidak berbau di panci.
- Masukkan bawang bombay lalu tumis sampai harum.
- Masukkan bawang putih lalu tumis sebentar saja karena bawang putih cepat gosong.
- Masukkan jamurnya lalu masak sampai benar-benar kecokelatan dan menyusut. Jangan diangkat sebelum kecokelatan supaya rasanya tidak seperti tanah.
- Tambahkan daun thyme kalau punya. Kalau memakai yang kering cukup sedikit saja.
- Tuang kaldu ayam sampai jamurnya terendam.
- Didihkan lalu simmer dengan api kecil sampai kaldunya berkurang sekitar seperempat supaya rasanya makin konsentrat.
- Matikan api lalu saring, pisahkan jamurnya dari kaldunya.
- Blender jamur bersama sedikit kaldu sampai benar-benar halus. Jangan terlalu encer supaya kekentalannya mudah diatur nanti.
- Tuang jamur yang sudah diblender kembali ke panci lalu masak dengan api kecil.
- Masukkan krim dan sisa kaldu sedikit demi sedikit sambil diaduk sampai kekentalannya sesuai selera.
- Bumbui dengan garam dan lada, lalu koreksi rasa sampai pas.
- Untuk pelengkapnya, olesi roti tawar dengan mentega lalu panggang di wajan sampai kedua sisinya garing, kemudian sajikan bersama supnya.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Roughly chop a quarter of an onion.
- Chop 2 cloves of garlic.
- Roughly slice the champignon mushrooms from two packs.
- Heat a little neutral oil in a pot.
- Add the onion and saute until fragrant.
- Add the garlic and saute only briefly, since garlic burns quickly.
- Add the mushrooms and cook until properly browned and reduced. Do not stop early or the soup will taste earthy.
- Add thyme if you have it. If you are using dried, a little is enough.
- Pour in the chicken stock until the mushrooms are submerged.
- Bring to a boil, then simmer over low heat until the stock has reduced by about a quarter so the flavour concentrates.
- Turn off the heat and strain, separating the mushrooms from the stock.
- Blend the mushrooms with a little of the stock until completely smooth. Keep it thick so you can adjust the consistency later.
- Pour the blended mushrooms back into the pot and heat gently over low heat.
- Add the cream and the remaining stock a little at a time, stirring, until it reaches the consistency you like.
- Season with salt and pepper, then taste and adjust.
- For the side, brush slices of bread with butter and toast them in a pan until crisp on both sides, then serve with the soup.
Cook Mode
RESEP
Cafe-Style Cream of Mushroom Soup
MUSHROOM SOUP ALA CAFE! | Luvita Ho
MUSHROOM SOUP ALA CAFE! | Luvita Ho
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cincang kasar seperempat bawang bombay.
- Cincang 2 siung bawang putih.
- Potong kasar jamur champignon dari dua kotak.
- Panaskan sedikit minyak yang tidak berbau di panci.
- Masukkan bawang bombay lalu tumis sampai harum.
- Masukkan bawang putih lalu tumis sebentar saja karena bawang putih cepat gosong.
- Masukkan jamurnya lalu masak sampai benar-benar kecokelatan dan menyusut. Jangan diangkat sebelum kecokelatan supaya rasanya tidak seperti tanah.
- Tambahkan daun thyme kalau punya. Kalau memakai yang kering cukup sedikit saja.
- Tuang kaldu ayam sampai jamurnya terendam.
- Didihkan lalu simmer dengan api kecil sampai kaldunya berkurang sekitar seperempat supaya rasanya makin konsentrat.
- Matikan api lalu saring, pisahkan jamurnya dari kaldunya.
- Blender jamur bersama sedikit kaldu sampai benar-benar halus. Jangan terlalu encer supaya kekentalannya mudah diatur nanti.
- Tuang jamur yang sudah diblender kembali ke panci lalu masak dengan api kecil.
- Masukkan krim dan sisa kaldu sedikit demi sedikit sambil diaduk sampai kekentalannya sesuai selera.
- Bumbui dengan garam dan lada, lalu koreksi rasa sampai pas.
- Untuk pelengkapnya, olesi roti tawar dengan mentega lalu panggang di wajan sampai kedua sisinya garing, kemudian sajikan bersama supnya.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Roughly chop a quarter of an onion.
- Chop 2 cloves of garlic.
- Roughly slice the champignon mushrooms from two packs.
- Heat a little neutral oil in a pot.
- Add the onion and saute until fragrant.
- Add the garlic and saute only briefly, since garlic burns quickly.
- Add the mushrooms and cook until properly browned and reduced. Do not stop early or the soup will taste earthy.
- Add thyme if you have it. If you are using dried, a little is enough.
- Pour in the chicken stock until the mushrooms are submerged.
- Bring to a boil, then simmer over low heat until the stock has reduced by about a quarter so the flavour concentrates.
- Turn off the heat and strain, separating the mushrooms from the stock.
- Blend the mushrooms with a little of the stock until completely smooth. Keep it thick so you can adjust the consistency later.
- Pour the blended mushrooms back into the pot and heat gently over low heat.
- Add the cream and the remaining stock a little at a time, stirring, until it reaches the consistency you like.
- Season with salt and pepper, then taste and adjust.
- For the side, brush slices of bread with butter and toast them in a pan until crisp on both sides, then serve with the soup.
Cook Notes
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