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Mushroom cream soup | Hotel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

mushroom : Nine
Umami : 1 cup
Fresh cream : 4 tbsp
Unsalted butter : 10g
salt : Appropriate amount
pepper : Appropriate amount
milk : Appropriate amount

Time required

30minutes

Procedure

1) Prepare the material 00:13
Slice the mushrooms thickly.
2) Fry the mushrooms 00:38
Heat a frying pan over medium heat, add butter and fry the mushrooms. Add salt and pepper and heat for about 1 minute.
3) Stir with a mixer 03:32
Take the rough heat and stir with a mixer.
4) Add soup ingredients such as umami soup stock 02:26
When the scent comes out of the mushrooms, it tastes good, add fresh cream and boil. Season with salt and pepper.
5) Return to the frying pan and boil 04:13
Return to the frying pan, mix gently and boil again. Add salt and pepper to taste.
6) Whisk milk with a mickle former 05:10
Prepare warm milk and whisk with a mickle former.
7) Serve 05:49
First, pour the whipped milk into a bowl and pour the soup in the center to complete.

Point

・ Mushroom “Umami” Japanese-style cappuccino (cream soup) recipe by Kiyomi Mikuni, owner and chef of French restaurant “Hotel de Mikuni” in Yotsuya, Tokyo.
・ A fashionable dish that matches Japanese dashi stock.
・ Creamy, you can enjoy the subtle astringency and umami of mushrooms.
・ Be sure to boil and sterilize.
・ Before stirring with a mixer, remove the rough heat.