Ken Kwong
想必不用多介紹，這道純素蘑菇濃湯，幾乎是我們最熟悉的西式濃湯。濃滑、香醇的燕麥奶與蘑菇的風味結合在一起，讓許多喝過的朋友都難以忘懷它的美味。恰當的香菇粉、橄欖油、海鹽的比例，讓這道湯品散發出迷人的魅力。想像一下，下班回到家，有一碗熱騰騰的濃湯在餐桌上迎接你， 哪怕白天工作再苦再累， 也能瞬間化解了！
純素香濃蘑菇湯
材料 ：
大啡菇 2隻
什菌（白菌、鮮冬菇 、靈芝菇）約300g
薯仔 1個
西芹 2條
燕麥奶 1杯
百里香 少許
調味料：
海鹽 2茶匙
黑胡椒碎 適量
香菇粉 1茶匙
橄欖油 3湯匙
做法：
- 先將菇類切厚片，薯仔及西芹切薄片，備用；
- 取一湯鍋，熱鍋下油，先將菇類炒香，再加入薯仔、西芹及百里香，略炒香後加入適量熱水，煮沸後轉中小火，將薯仔西芹煮至軟身；
- 將步驟2的食材倒入高速攪拌機中，打至幼滑，最後加入所有調味料及燕麥奶煮沸，即可享用。
Vegan Creamy Mushroom Soup
Ingredients :
2 Portobello mushrooms
Approx. 300g mixed mushrooms (white mushrooms, fresh shiitake mushrooms and shimeji mushrooms)
1 potato
2 stalks of celery
1 cup oat milk
A pinch of thyme
Seasonings:
2 tsp sea salt
A pinch of ground black pepper
1 tsp mushroom powder
3 tbsp olive oil
Steps:
- Cut the mushrooms into thick slices. Thinly slice the potato and celery. Set aside.
- Heat up a cooking pot. Add a drizzle of oil and stir fry the mushrooms. Add the potato, celery and thyme. Stir fry quickly. Pour in some hot water and bring to the boil. Reduce to medium-low heat. Cook until the potato and celery softened.
- Place all the ingredients of step 2 into a high-speed blender. Whizz until smooth. Lastly, add in all the seasonings and the oat milk. Bring to the boil. Ready to serve.