關於 coconut bowl set ，我們在網路上蒐集到這些相關的討論、資訊與評價

❤️ 𝐑𝐄𝐂𝐈𝐏𝐄: 𝐒𝐦𝐨𝐨𝐭𝐡 𝐋𝐢𝐤𝐞 𝐀𝐍𝐂𝐇𝐎𝐑 𝐁𝐮𝐭𝐭𝐞𝐫 𝐒𝐩𝐢𝐜𝐲 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 ❤️
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What's Cooking Tonight? Here's a good recipe for you to help prepare meals quickly & efficiently on a busy day with 𝐀𝐍𝐂𝐇𝐎𝐑 𝐁𝐮𝐭𝐭𝐞𝐫! 👩‍🍳👩‍🍳
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Auntie Lilly got a special request from my beloved son to cook his favourite rich & creamy spicy chicken dish for him - 𝐒𝐦𝐨𝐨𝐭𝐡 𝐋𝐢𝐤𝐞 𝐀𝐧𝐜𝐡𝐨𝐫 𝐁𝐮𝐭𝐭𝐞𝐫 𝐒𝐩𝐢𝐜𝐲 𝐂𝐡𝐢𝐜𝐤𝐞𝐧. This is a delicious & aromatic dish cooked with lots of fresh curry leaves & garlic with a dose of 𝐀𝐍𝐂𝐇𝐎𝐑 𝐁𝐮𝐭𝐭𝐞𝐫! 😋😋
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𝐀𝐮𝐧𝐭𝐢𝐞 𝐋𝐢𝐥𝐥𝐲'𝐬 𝐊𝐢𝐭𝐜𝐡𝐞𝐧 𝐅𝐚𝐦𝐢𝐥𝐲 𝐅𝐚𝐯𝐨𝐮𝐫𝐢𝐭𝐞 𝐃𝐢𝐬𝐡 ~ A very easy dish to prepare with few ingredients including Chicken, Curry Powder, Turmeric Powder, Curry Leaves, Garlic, Coconut Milk & last but not least the smooth 𝐀𝐍𝐂𝐇𝐎𝐑 𝐁𝐮𝐭𝐭𝐞𝐫. 🐔🌿🌶️
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Nothing beats this bite-sized crispy pan-fried chicken dish in a rich, spicy & buttery sauce to go along with a piping bowl of white rice. This one is a keeper. Watch My Step-By-Step Video On Reel Now! 🍛🍛
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𝐑𝐄𝐂𝐈𝐏𝐄: 𝐒𝐦𝐨𝐨𝐭𝐡 𝐋𝐢𝐤𝐞 𝐀𝐍𝐂𝐇𝐎𝐑 𝐁𝐮𝐭𝐭𝐞𝐫 𝐒𝐩𝐢𝐜𝐲 𝐂𝐡𝐢𝐜𝐤𝐞𝐧
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
✅ 2 Chicken Thighs Or Breastmeat (Boneless & Cut Into Bite-Sized Pieces)
✅ 2 Tbsp Anchor Butter
✅ 2 Tbsp Minced Garlic
✅ 3-4 Stalks Curry Leaves
✅ 3 Tbsp Curry Powder
✅ ½ Tbsp Turmeric Powder
✅ 200ml Coconut Milk
✅ Pinch of Chicken Stock Powder
✅ Salt & Pepper (to taste)
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𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐌𝐚𝐫𝐢𝐧𝐚𝐝𝐞
✅ 2 Tbsp Curry Powder
✅ ½ Tbsp Turmeric Powder
✅ Pinch Of Chicken Stock Powder
✅ ½ Tsp Pepper
✅ ½ Tsp Salt
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𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
𝐓𝐨 𝐏𝐫𝐞𝐩
▪️Combine chicken & marinate well in a bowl. Marinade for a minimum of 2-3 hours in the fridge.
𝐓𝐨 𝐂𝐨𝐨𝐤
▪️Pan-fry the chicken until deep golden brown. Dish up chicken, drain & set aside.
▪️Heat wok & add butter.
▪️Fry garlic, curry leaves & curry powder (1 Tbsp) till fragrant.
▪️Pour in coconut milk. Stir well, bring to a boil.
▪️Add in salt & sugar to taste.
▪️Add chicken & let it cook thoroughly.
▪️Stir to coat chicken pieces evenly in the sauce.
▪️Serve immediately & best eaten with white rice.
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Anchor Food Professionals Malaysia-Brunei
#FollowMeToEatLa
#DairyliciousMY
#AnchorDairyMalaysia
#SmoothLikeAnchorButterChallenge
#AuntieLillyKitchen #AuntieLillyCooking
#EveryoneCanCook #FollowMeToCookLa

It is important to start your day with a nutritious meal and that is why I am incorporating Australian Avocados into my diet! Australian Avocados are known as a nutrient dense superfood and they contain vitamin B that can help boost your energy levels to kickstart the day!

I recommend this for anyone keen on healthy eating, on the 'Ketogenic diet' or doing intermittent fasting. Since avocados are low in carbs and sugar, this is also good for those managing their insulin resistance or type 2 diabetes.

The combination of flavours is amazing, just like a Malaysian nasi lemak but with my twist using cauliflower rice and pairing it with creamy Australian avocado and the spiciness of the local sambal. This meal tastes awesome, if you want a healthier version of a nasi lemak, do try it!

Caulirice Nasi Lemak with Australian Avocado

Ingredients:

1/2 Australian Avocado, sliced
150g Cauliflower rice
120g Grass-Fed Beef
2 Eggs
10g Anchovies
1 tbsp Sambal, store-bought ( I used a healthier, low calorie option and sweetened it slightly using lakanto sugar)
Virgin Coconut Oil, to cook

Instructions:
1) In a pan, heat some virgin coconut oil and add cauliflower rice. Stir-fry until well cooked and set aside. Next, fry the anchovies and move to a small bowl. Clean out the pan, add a bit more oil and scramble the eggs.
2) In another heated pan, cook your grass-fed beef steak on each side for 2-3 mins. Remove from pan and let it rest before slicing it.
3) On a plate, arrange the cauliflower rice, fried anchovies, scrambled eggs, sliced Australian avocado and sambal. Enjoy!

This recipe is simple and easy to follow if you're craving for some Nasi Lemak!

#TasteAustralia
#AforAustralianAvocados
#AustralianAvocados
@tasteaustraliamy

今日教大家煮
📌酸菜魚
📌酸菜牛肉
📌芒果椰汁糕

🍏🍏母親節蘋果膠套裝購買連結🍏🍏
中文：https://bit.ly/3sswNiz
英文：https://bit.ly/3sqOajJ

20210417 live recipes
特別鳴謝easycook義工團寫的食譜

酸菜魚
材料: 桂花魚或其他魚，帶甜咸酸菜，大豆芽 ，泡椒 ，辣椒干，花椒 ，薑，蔥，紅辣椒，花椒
醃魚肉味料: 鹽少許，一隻蛋白，胡椒粉少許
做法: 1 燒熱鑊落油，猛火煎香魚骨，鹽少許，加滾水煮至湯濃白隔起魚骨
2 魚肉加鹽拌勻至感覺有些膠質後加一隻蛋白，胡椒粉少許拌勻待用
3 咸酸菜片薄切塊，白鑊炒至乾身
4 落油將薑絲，蔥頭，泡椒，大豆芽，咸酸菜炒香
5 開火煲熱魚湯落魚肉加鹽，菇粉各少許稍滾，魚肉鏟起放做法 4 面上，繼而淋上魚湯加一匙白醋
6 燒熱鑊落油爆香辣椒干及花椒後倒入酸菜魚湯內，紅椒粒，蔥花飾面

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Hot and Sour Fish Soup with Pickled Mustard Greens
(YouTube video starts at 1:33.)
Ingredients:
Fish - 1 large sea bass (or your choice of fish)
(Separate the meat from the bones and head. Thinly slice the meat at 45-degree angle into bite size pieces. For larger pieces, make a slit in the center of each slice. Set aside.)

Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

Chinese pickled green chili (“pao jiao”) - 1 jar
Ginger shreds
Garlic pieces
Bean sprouts
Salt - to taste
Mushroom seasoning powder - to taste
White vinegar - 1 tbsp

Potato starch noodles or glass noodles “fensi” - optional to add into the soup

Fish soup base ingredients:
Fish bones
Fish head
Ginger slices - for frying the fish bones and head
Ginger slices - for making the soup
A dash of salt
Very hot boiling water (to make the fish soup creamy white)

Marinade fish meat ingredients:
Salt - a dash
Egg white - 1
White pepper - a dash

Garnish ingredient:
Dried chili
Sichuan peppercorns
Green onion pieces
Fresh red chili pieces
Sichuan peppercorn oil

Methods:
1. In a bowl, add in all the fish meat, a dash of salt, and thoroughly mix until slightly sticky. Add in 1 egg white, a dash white pepper, and mix well. Set aside.

2. Heat up a wok to very hot and add oil. Sprinkle in a dash of salt, add in ginger slices, and add in fish bones and head to make the soup base. Fry them until fragrant and golden brown on HIGH heat, and remove the ginger slices.

3. Add in very hot boiling water, add ginger slices, and bring it to a boil and cook until creamy white. Turn off heat and remove all the fish bones and head and pour the soup through a strainer into a bowl.

4. Return the soup back to the wok and add in marinated fish meat prepared in Step 1 and simmer until cooked. Add in salt and mushroom seasoning powder to taste. Set aside.

5. Heat up a wok, add in oil. Add in ginger shreds, garlic pieces, Chinese pickled green chili, and stir fry until fragrant. Add in bean sprouts, Chinese pickled mustard greens, and mix well. Add in cooked fish meat and fish soup.

6. Drizzle in 1 tbsp of white vinegar.

7. Heat up a separate frying pan, and add oil. Add in dried chili, Sichuan peppercorns, and pour on top of the soup.

8. Garnish with fresh red chili and green onion pieces.

9. Drizzle Sichuan peppercorn oil on top.

🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

酸菜牛肉
材料: 牛肉，青紅辣椒，咸菜
香料: 薑一片，蒜一粒
醃料: 糖少許，胡椒粉少許，鼔油，生粉適量
做法: 1 牛肉先醃備用
2 落油爆香薑，蒜，青紅辣椒，落牛肉炒，最後加咸菜炒勻即可
備註: 咸菜有二隻，一帶甜，另一帶咸，今次是帶甜
咸菜處理可參考酸菜魚
煮酸菜牛肉可試味需否加糖

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Stir Fried Beef with Pickled Mustard Greens
(YouTube video starts at 26:56.)
Ingredients:
Beef steak slices
(You can replace with beef tenderloin or pork.)

Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(If you are using the SALTY type, just add more sugar.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

Red and green sweet bell peppers - sliced
Minced ginger
Minced garlic - 1 clove

Marinade beef ingredients:
Cooking oil
Sugar
Light soya sauce
White pepper
Corn starch / flour

Methods:
1. In a bowl, add in sliced beef steak, cooking oil, sugar, light soya sauce, white pepper, corn starch, and mix well. Set aside.

2. Heat up a wok, add oil. Add in minced ginger, minced garlic, red and green sweet bell pepper slices, marinated beef slices, and briefly stir fry until fragrant. Transfer to a bowl. Set aside.

3. Heat up the wok, add Chinese pickled mustard greens. Optional to add sugar now if you find it salty.

4. Return the partially cooked beef back to the wok, and mix well. Transfer to serving plate. Serve.

🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

芒果棷汁糕

材料：
凍滾水 250 ml
奶 250 ml
魚膠粉 35 gr （可改用魚膠片5-6片）
沙糖 100 gr （可依個人喜好加減）
棷奶 1罐
芒果 2-3個

做法：
1. 凍滾水、奶 、魚膠粉、沙糖放入煲內，開中大火煮，邊煮邊輕輕攪拌至魚膠粉和糖完全溶解。
2. 加入棷奶，攪拌至混合後關火，放涼備用。注意：加入棷奶後不要煮太久，以避免油水分解。
3. 芒果去皮切粗條或粗粒，排放入糕盆內，倒入已放涼棷奶混合液，蓋好後放入雪櫃雪至硬身便可

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Mango Coconut Pudding
(YouTube video starts at 35:35.)
Ingredients:
Drinking water - 250ml (do not use tap water)
Milk - 250ml
Gelatin powder - 35g (or replace with agar agar)
Sugar - 100g or to taste
Coconut milk - 1 can
(Add in last to avoid the oil separating, which will result in two layers when pudding is set.)

Fresh mangos - cut into your choice of designs. (Cubes or strips or floral.)
(Cut into THICK pieces to avoid pieces from moving.)

Methods:
1. In a cooking pot, add in drinking water, milk, gelatin powder, sugar, and cook until sugar and gelatine have melted and little bubbles appear by continue stirring.

2. Add in coconut milk and taste test for sweetness.

3. Let it cool down to room temperature.

4. In a mould, add in fresh mango pieces on the bottom layer then pour coconut milk mixture on top.

5. Put in the refrigerator to set.

6. Cut into cubes. Serve.

To create mango layers:
Optional to layer mango pieces on the bottom of the mould then refrigerate until they are a bit dehydrated and stick to the mould. This is to prevent them from moving or floating.

Once the mango pieces are set on the bottom of the mould, pour half of the coconut milk mixture in and set in the refrigerator for about 30 minutes.

After 30 minutes, or once the pudding is set, add the remaining mango pieces, coconut milk mixture, and refrigerate it until set and firm. You may create more than 2 layers.

Once set, loosen the pudding from the mould and transfer to a serving plate with the bottom of the pudding facing upward displaying the mango pieces design. Slice and serve.

オーブンで焼いて食べるオートミール。この時期に食べたい、ほっこり温まるレシピです。
朝食やおやつにピッタリ！ぜひ作ってみてくださいね♫

オーブンでオートミール
６人分

材料：
ココナッツオイル（溶かしておく）　大さじ2 1/2
クランベリー（またはお好みのフルーツ）250g
オートミール　175g
クルミ（粗く砕いておく）　50g
ココナッツフレーク（無糖）20g＋大さじ2
シナモン　小さじ1 1/2
生姜パウダー　小さじ1/2
塩　小さじ1
牛乳　480ml
メープルシロップ　55g＋盛り付け用に少々
卵　1個
バニラエクストラクト　小さじ2
牛乳かヨーグルト(盛り付け用）
塩(盛り付け用）

作り方：
1. オーブンを180˚Cに予熱しておく。

2. 22x22cmの耐熱皿にココナッツオイル大さじ1/2を塗り、クランベリー190gを入れる。

3. ボウルにオートミール、クルミ、ココナッツフレーク20g、シナモン、生姜パウダー、塩を入れて混ぜ合わせる。

4. 別のボウルにココナッツオイル大さじ2、牛乳、メープルシロップ、卵、バニラエクストラクトを入れて混ぜる。(3)に流し込んでざっくり混ぜ合わせる。

5. (2)の耐熱皿に(4)を入れ、残りのクランベリーとココナッツフレークをトッピングする。

6. 焼き色がつくまで、オーブンで30〜40分焼く。

7. お好みで牛乳、ヨーグルト、塩、メープルシロップで盛り付けたら、完成！


Easy Baked Oatmeal
For 6 Servings

Ingredients:
2 ½ tablespoons coconut oil, melted, divided
2 cups cranberry(250 g), divided
1 ¾ cups old fashioned rolled oat(175 g)
½ cup walnuts(50 g), chopped
¼ cup unsweetened coconut flake(20 g), plus 2 tablespoons, divided
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
1 teaspoon salt
2 cups milk(480 mL)
¼ cup maple syrup(55 g), plus more to serving
1 egg
2 teaspoons vanilla extract
milk, or yogurt, for serving
flaky sea salt, for serving

Preparation:
1. Preheat the oven to 350°F (180˚C).

2. Oil a 9x9-inch (22x22-cm) baking dish with ½ tablespoon of the coconut oil and add 1½ cups (190 g) of the cranberries in a single layer.

3. In a large bowl, mix together the rolled oats, walnuts, ¼ cup (20 g) coconut flakes, cinnamon, ginger, and salt.

4. In a separate bowl, whisk together the remaining 2 tablespoons coconut oil, milk, maple syrup, egg, and vanilla. Pour the wet mixture into the dry mixture and stir just to combine.

5. Pour the oat mixture over the cranberry layer in the baking dish and sprinkle with the remaining cranberries and coconut flakes.

6. Bake until the top of the oatmeal is set, 30-40 minutes.

7. Serve warm with milk or yogurt, flaky salt, and maple syrup, if desired.

8. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

チョコレートとバニラとラズベリーの、美しい3層のチーズケーキ♡見た目が華やかなのでおもてなしにピッタリです！
ヨーグルトを使っているので、チーズケーキなのにさっぱり美味しい！ぜひ作ってみてくださいね♫

ラズベリーとチョコのチーズケーキ
8人分

材料：
グラムクラッカー 150g
塩 少々
ココナッツオイル 大さじ5（土台用）
冷凍ラズベリー（解凍しておく） 330g
ラズベリー（飾りつけ用） 150 g
ダークチョコレート 130g
ココナッツオイル 小さじ2（チョコ生地用）
水切りヨーグルト 980g
卵 大3個
バニラエクストラクト 小さじ2
砂糖 100g
コーンスターチ 大さじ2
ココナッツオイル 小さじ4
削ったチョコレート 適量（飾りつけ用）

作り方：
1.オーブンを180度に余熱しておく。20cmの型にココナッツオイルを塗る
2.グラムクラッカーと塩をフードプロセッサーに入れて砕く
3.(2)をボウルに移し、ココナッツオイル（大さじ5）を加えて混ぜる。
4.グラスの底を使って(3)を型の底に押し固め、オーブンで10分焼く。きつね色になったらオーブンから型を取り出して冷ます。再度オーブンを180℃に予熱しておく。
5.解凍したラズベリーをフードプロセッサーにかける。ザルなどでこして種を取り除き、ボウルに入れる。飾りつけ用に40g分を絞り出し容器に移しておく。
6.耐熱ボウルにチョコレートとココナッツオイル（小さじ2）を入れ、電子レンジで温める。完全に溶けて滑らかになるまで、30秒ごとに取り出して混ぜる。
7.フードプロセッサーに水切りヨーグルト、卵、バニラエクストラクト、砂糖、コーンスターチを入れ、滑らかになるまで20秒ほどブレンドする
8.(7) の生地を(5)と(6)、新しいボウルに3等分する。(6)以外のボウルに、ココナッツオイル小さじ2ずつを入れ、それぞれ混ぜる
9.チョコレート生地を型に流し込み、表面をヘラで平らにする。10分冷凍する
10.バニラ生地をチョコレート生地の上に流し、更に10分冷凍する。
11.最後にラズベリー生地を流し込み、ヘラで平らにする。絞り出し容器に入れた飾りつけ用のラズベリーで水玉模様を作り、つまようじでマーブル状にする。
12.水漏れ防止のために型の底にアルミホイルを敷いて、大きめの耐熱皿に入れる。耐熱皿に、2.5cmほどお湯を注ぐ
13.オーブンで35分焼く。縁はきつね色、中心部は揺れるくらいで取り出す。（表面が茶色く焼けすぎないように、必要に応じてアルミホイルをかぶせる。）型を耐熱皿から取り出す。
14.(13)を冷蔵庫に入れて3～4時間、または一晩冷やす。
15.型から取り出し、ラズベリーと削ったチョコレートで飾り付けをしたら、完成！

Chocolate Raspberry Greek Yogurt Cheesecake
for 8 servings

Ingredients:
5 tablespoons melted coconut oil, plus 4 teaspoons, divided, plus more for greasing
5 oz graham cracker(150 g)
1 pinch kosher salt
12 oz frozen raspberry(330 g), thawed
¾ cup dark chocolate chip(130 g)
2 teaspoons coconut oil, solid
32 oz greek yogurt(980 g)
3 large eggs
2 teaspoons vanilla extract
½ cup organic sugar(100 g)
2 tablespoons cornstarch, sifted
warm water, for baking
6 oz fresh raspberries(150 g), for garnish
chocolate shaving, for garnish

Preparation:
1.Preheat the oven to 350˚F (180˚C). Grease an 8-inch (20 cm) springform pan with melted coconut oil.
2.Add the graham crackers and salt to food processor and process until completely broken down with a sand-like texture.
3.Transfer the graham cracker crumbs to a medium bowl and add 5 tablespoons melted coconut oil. Stir to combine. The mixture should hold together when pressed between 2 fingers
4.Using the bottom of a drinking glass, press the crust into the bottom of the prepared springform pan. Bake for 10 minutes, until golden brown. Remove from the oven and let cool. Leave the oven on
5.Add the thawed frozen raspberries to a food processor and blend for 15 seconds, until smooth. Strain the raspberry puree through a fine-mesh sieve into a medium bowl and discard the seeds. Transfer ⅓ cup (40 grams) to a squeeze bottle to use for garnish and set the bottle and bowl aside.
6.In a medium microwave-safe bowl, combine the chocolate and solid coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Set aside
7.In a clean food processor, combine the yogurt, eggs, vanilla, sugar, and cornstarch. Process until smooth, about 20 seconds.
8.Add 1½ cups (365 grams) of the yogurt mixture to a medium bowl. Add another 1½ cups (365 grams ) to the bowl with the melted chocolate and the remaining 1½ cups (365 grams) to the bowl with the raspberry puree. Add 2 teaspoons of melted coconut oil to the bowl with the plain yogurt mixture and the remaining 2 teaspoons melted coconut oil to the bowl with the raspberry puree. Stir each bowl to combine.
9.To assemble the cheesecake, pour the chocolate layer over the graham cracker crust and smooth the top with a spatula. Freeze for 10 minutes
10.Pour the vanilla layer over the chocolate layer and smooth the top with a spatula. Freeze for another 10 minutes.
11.Pour the raspberry layer on top of the vanilla layer and smooth with a spatula. Squeeze a few dots of the reserved raspberry puree on top and use a toothpick to swirl the puree in a decorative pattern.
12.Wrap the bottom of the pan tightly with foil and place in a high-walled baking dish. Pour about 1 inch (2 ½ centimeters) of warm water into the baking dish.
13.Bake the cheesecake for 35 minutes, until the edges are set but the center still jiggles slightly. If the top begins to brown, lightly cover with foil for the remaining bake time. Remove from the oven and carefully remove the springform pan from the water bath.
14.Cool the cheesecake completely in the refrigerator for 3-4 hours, or overnight.
15.When ready to serve, release the springform. Top the cheesecake with fresh raspberries, chocolate shavings, and raspberry puree.
16.Enjoy!

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MUSIC
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Hello friends! Today we're going to share with you how to make a classic French creamy mushroom soup. (Soupe Aux Champignons)

French mushroom soup is a simple and easy recipe that you can make everyday or on a weeknight. This easy homemade mushroom soup is so comforting, it's hearty, rich and earthy, and it's quite versatile. You can also make it vegan by using vegetable broth, and use coconut milk instead of heavy cream. This recipe just keeps it simple and gluten-free. This will definitely become a go-to recipe! It’s a perfect soup for a chilly fall day. Hope you like this video. Enjoy. :)
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/f-AMOarrAGY
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How to make Classic French Mushroom Soup Recipe
Soupe Aux Champignons Recipe

☞ Yield: 3-4 bowls

✎ Ingredients
☞ For broth
half onion
fresh thyme  2 bunches
fresh parsley 1 bunch
bay leaf 1
carrot 1
celery 1 stalk
black peppercorn Q.S.
water 500ml

☞ For mushroom soup
mushroom 270g, remove the stem, net weight is about 250g
olive oil 15g
unsalted butter 15g
half onion
whipping cream 120g
salt Q.S.
a knob of butter for pureeing

✎ Instructions
☞ For the broth
1. The best way to clean mushrooms is to not wash them, but if they are dirty, you can wash them gently one by one and immediately pat dry with paper towels, don't keep them in water too long.
2. You can cut off the stem or remove the stem by fingers, but don't throw it away, use them to make broth. Place the mushrooms caps on the cutting board and slice them. Set aside.
3. Peel the carrot and trim off the top, cut carrot and celery into a few big pieces.
4. Trim the ends of the onion, cut in half, peel off skin both halves and discard the skin. One halve cuts into big pieces for broth. Another halve chops into small pieces for frying with mushroom slices.
5. Throw onions, carrots, celery, peppercorns and herbs in a pot. Cover with 500ml of water, set the pot over medium high heat and bring it to a boil, then turn the heat down to low heat and cook for 30 minutes. The cooking time depends on how much stock you make.
6. Remove the pot from the stove, and set a strainer over a bowl, pour the stock through, pressing on the solids to extract any extra liquid and discard the vegetables.

☞ For the mushroom soup
1. Cook onions in olive oil and butter in a soup pot over medium high heat, then reduce heat to low and cover to cook for 8 minutes until soft but not browning.
2. Add the mushroom slices and salt, stir evenly, cover with lid and cook for 10 minutes until liquid from mushrooms has mostly evaporated.
3. Pour the vegetable broth and whipping cream and stir constantly, keep the heat on low and cover to cook for 30 minutes.
4. Transfer 3/4 soup to a blender and puree until smooth, creamy and thick.
5. Return soup to pot and stir well. Season with salt and black pepper if needed, and serve in bowls, garnish with mushroom slices or drizzle a few drops of olive oil. Enjoy!

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