Friday, December 24, 2010

酥皮忌廉蘑菇雞湯 Cream of Mushroom and Chicken Soup with Puff Pastry Shell

酥皮湯~ 令我諗起以前喺香港嘅馬利奧餐廳. 佢有個酥皮海皇湯好正架!
好記得當時海運大廈有一間馬利奧, 中學時期嘅我去食過酥皮海皇湯, 當然一試難忘啦~ ^^

大概幾個月前, 我問男朋友仔生日想食d 咩, 佢就提過想食酥皮湯 or Chicken Pot Pie. haha. Chicken Pot Pie 就係更加洋化嘅 comfort food. hmm.. 都係想整酥皮湯多 d, 所以就試著整俾佢食!

個忌廉蘑菇雞湯係自己 from the scratch 煲架, 好味過 Campbell's 的多多聲! 其實都唔難煮, 你都試吓啦! d 材料仲 fresh 好多 tim~ 鐘意嘅又可以落多 d 蘑菇仔~

2 packs fresh mushrooms(sliced)
1/2 onion(chopped)
4 cloves garlic
1 1/2 cup low fat milk
1/2 cup whipping cream
1 can chicken broth
1/4 teaspoon dried thyme
1 potato(chopped into small cubes)
1 bunch of spinach(use the leaves only)
2 pieces of chicken(cut into small pieces)
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon ground black pepper

*In a small skillet, saute chicken over medium high heat for two minutes. Set aside.
*In a large skillet, saute onions and garlic for one minute. Add mushrooms and stir-fried for two minutes. Turn off heat and wait for it to cool down a bit.
*Mix low fat milk and whipping cream in a measuring cup.
*In a blender/ food processor, puree half the mushroom mixture with milk mixture till smooth.
*In a saucepan, melt the butter over medium low heat, whisk in flour. Add mushroom puree, chicken broth, chicken, potato, spinach, black pepper, thyme and the rest of mushroom mixture from the skillet; stirring constantly, bring it to a boil, cook for about 10 minutes or until thickened.

This is the frozen puff pastry sheets that I use, by Pepperidge Farm, super convenient:

*Before you make the soup, it's recommended to put the pastry sheet out since you need to thaw it for about 45 minutes till it's easy to unfold and handle.

Prepare egg wash: beat together 1 egg + 1 teaspoon of water

Fill a bowl with cream of mushroom and chicken soup and place onto a baking sheet. Trim pastry sheet into desire size that fits your bowl. Put the pastry sheet on top of the bowl and wrap around the edge. Brush egg wash onto the pastry sheet. Bake in 400˚F preheated oven for about 15 minutes or until golden brown. Ready to serve.

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