酥皮雞肉蘑菇忌廉湯

雞胸肉切細粒，之後加入鹽和黑椒！洋蔥切粒，蘑菇切片

熱鍋下牛油，加入雞胸肉炒至金黃色，拿起備用！同一個鍋再加入蒜蓉和洋蔥粒炒2分鐘，然後再加入蘑菇炒1分鐘！之後倒入雞湯，上蓋中火煮15分鐘！先拿起一半蘑菇，然後加入一半雞胸肉！

熄火！用手動攪拌器把所有材料打碎！之後重新開火，轉小火加入忌廉、餘下的一半蘑菇和雞胸肉，煮5分鐘後加入海鹽和黑椒調味！

把湯倒入焗兜中，然後碗邊掃上雞蛋液，上面鋪上酥皮！200度焗10分鐘即成

Ingredients (Serves 2)

g mushrooms

g chicken breast

½ onion

tbsp minced garlic

g butter

ml chicken broth

ml cream

Sea salt and black pepper to taste

sheets frozen puff pastry

egg

Dice chicken, season with salt and pepper. Chop onion and slice mushrooms.

Melt butter in a pan, sauté chicken until golden, then set aside. Sauté garlic and onion for 2 mins, add mushrooms for 1 min. Pour in broth, cover, and simmer for 15 mins. Reserve half the mushrooms and chicken.

Puree the mixture with a hand blender. Return to heat, add cream, remaining mushrooms, and chicken. Cook for 5 mins, season.

Pour soup into a baking dish, brush edges with egg, and cover with pastry. Bake at 200°C (392°F) for 10 mins. Enjoy!

betiskitchen湯水 #betiskitchen西式 #betiskitchen雞

酥皮雞肉蘑菇湯 #chickenmushroomsoup