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鮮磨菇湯

Ingredient

    白蘑菇(切片) 250克 (保留50克備用)

    洋?粒 1湯匙

    橄欖油 1湯匙

    上湯 500毫升

    鮮忌廉 50毫升

    
Method

    燒熱橄欖油,爆香洋?粒,加入蘑菇片,慢火炒香。加入上湯及鮮忌廉拌勻,煮滾,稍涼後,置攪拌機中將蘑菇攪成茸。

    蘑菇茸湯倒回鍋中,加入剩餘蘑菇片煮滾便可。

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