French mushroom soup recipe

Disease comes silently, but it is extremely harmful to the human body. Therefore, in order to prevent disease, we have to change our lifestyle. And the change must first start with your daily diet. We must develop the habit of cooking, so as to prevent disease and promote health. For the sake of everyone's health, I will now talk about how to make French mushroom soup.

2.1 Use a colander to clean the mushrooms. On the one hand, it can make people who are afraid of insects become braver, and on the other hand, it can examine the mushrooms more clearly, after all, they are wild mushrooms.

3.2 Put the mushrooms that have been steamed with insects in light salt water for about 5 minutes. You can see that the insects have almost sunk to the bottom. The infiltration of salt water will cause even the most stubborn insects to abandon the bacteria and flee.

4.1 Try not to eat wild mushrooms with black spots like this one

5.2 Try to keep the whole mushrooms together. The fragments can be used to make mushroom oil or sauce. If you are interested, please click on Dried Mushroom Bacon Spicy Sauce

6.1 Put cold water in the pot, add olive oil, pepper and garlic, bring the water to a boil, turn to medium heat and continue cooking for 5 minutes

7.2 Peel the garlic and cut one end into orchid shape to make it easier to release the flavor. In the Chinese way of eating wild mushrooms, garlic and wild mushrooms are also cooked together, which has the effect of detoxification.

8. Add mushrooms and bring to a boil

9. Add the blanched vermicelli, bring to a boil again, add an appropriate amount of salt, and turn off the heat.

10. Remove the soup pot from the heat, add butter and mix well, skim off the foam on the surface, and let it sit to cool. This process takes about 30 minutes, depending on the temperature in each place. At this time, you can prepare other food or fry bread cubes.

11. The suitable temperature for the later cooking of this soup is 35 degrees. If you don't have a thermometer, put your finger into the soup and it's ok if it's not hot.

12. Beat the egg yolks and pour them into the soup in several batches. Stir well each time before pouring in new egg yolk paste. As can be seen from Figure 11, the egg yolk slurry is still liquid and has not coagulated. If the temperature is higher than 40 degrees, the egg yolk liquid will become catkin-like due to the high temperature. The temperature must be well controlled.

French mushroom soup is not difficult to understand, but it is not very easy to make it well. This requires our own attention and diligent practice.