野菌香草湯和自家製烤麵包粒 Wild Mushrooms & Herbs Soup with Homemade croutons

秋天這季節才剛開始不久，但身邊的自然景象已轉變得很快。林中漫步，四處都可以看到新近成熟的荊棘樹莓、七葉樹堅果、薔薇果、山楂、蘋果和松球等；圓潤美麗得在樹上伸展或懸墜下來。還有樹林內令人陶醉鋪滿地毡似的落葉，野菌漫山遍野四處跟人們玩捉迷藏的遊戲。

The autumn season has only just begun but the nature around us is already changing rapidly.  Taking a walk in the woods you can see the newly ripened brambles, conkers, rose hips, hawthorns, apples and pine cones, all beautifully hanging from the trees.  Then there are the fallen leaves magically carpeting the woodland ground, with wild mushrooms peeping out playing hide and seek everywhere.

我們看見別人摘取野菌和野菜回去做湯。令我也想要一鍋香氣四溢的蘑菇羹在我家厨房的灶上燉著。

We saw people who were picking wild mushrooms and other vegetables to make soup the other day. It made me really crave for the same delicious aroma bubbling away on the hob in my kitchen.

我們從附近的農人市塲捧了一大籃看去美味無比的野菌。我選了好幾種不同類型的；我想弄一個富滿這些蘑菇美味的湯。

We went to a farmers market nearby and brought home a basket full of tasty looking wild mushrooms.  I picked a variety of different types; I wanted to make a soup that had all the distinctive flavours from these mushrooms. 

我們挑了 pink and cream oyster mushrooms, shiitake, porcini, buna-shemejj and mousseron mushrooms.

We got pink and cream oyster mushrooms, shiitake, porcini, buna-shemejj and mousseron mushrooms.

這是一個愛喝湯人的季節。有那麼多豐收的蔬菜瓜果，稍後我將會再與大家分享多些做湯的食譜。

This is a season for soup lovers.  With the abundant harvested vegetables available, I’ll sure be sharing more soup recipes with you in the weeks to come.

這個湯是我為老公煮有三道菜的晚餐，為了多謝他過去一年來替我照顧我們的玫瑰和其他花兒。

This soup is the starter of a 3 course dinner I cooked for my husband to say thank you to him for looking after all the beautiful roses and other flowers for me in the last year.

當我為他端上這碗香氣彌漫，濃郁而入口輕盈，幼滑如鵝絨般的湯；伴著一小砵子我特別為他做，金黄的烤麵包粒時；但願你可以看到他那睜大眼睛扯起了嘴角的笑容。

When I served him this fragrant soup, rich yet light and velvety in texture and delicious in taste, accompanied by my homemade golden croutons, you should have seen the wide-eyed big smile on his face.

我知道不是蘑菇湯抓住了他的心，是麵包粒。

I know it wasn’t the mushroom soup that has captured his heart, it was the croutons.

野菌香草湯
( 4 人份 )

材料：

• 任何種類可以吃的野菌或蘑菇 1 lb / 425g 
• 紅洋葱 11 oz / 300g 切細粒
• 蒜頭 4 粒剁蓉
• 切碎的百里香 thyme 1 茶匙
• 切碎的迷迭香 rosemary 1 茶匙
• 橄欖油 1 湯匙
• 上湯 1.5 Litres / 2½  pint ( 可用有機的菜精塊照指示開水而成 )
• Sherry 酒 100ml / 3½  fl oz
• 切碎的洋香菜 parsley 2 茶匙 
• 鮮磨海鹽黑椒適量
• 單忌亷 single cream 隨意  

Wild Mushrooms & Herbs Soup

( Serves 4 )

Ingredients:

• 1 lb / 425g Mixed mushrooms 
• 11 oz / 300g red onions thinly sliced
• 4 garlic cloves mashed into paste
• 1 tsp chopped thyme
• 1 tsp chopped rosemary
• 1 tbsp olive oil
• 1.5 litres / 2½  pint vegetable stock ( can use organic vegetable stock cube to make up )
• 100 ml / 3 fl oz sherry
• 2 tsp finely chopped parsley
• salt and freshly ground pepper 
• single cream to serve ( optional ) 

做法：

1.  湯煲內燒熱轉中火，下油，下洋葱、蒜蓉、迷迭香和百里香同炒至洋葱焦香透明。約 5-10

     分鐘。

Method:

1.  Heat oil in large sauce pan, stir - fry the onions, garlic, thyme and rosemary over a medium heat until the    

     onions are translucent, about 5-10 minutes.

2.  加入蘑菇 ( 可切片 ) 用大火一起同炒 2 分鐘。

2.  Stir in the mushrooms ( can be sliced ) and cook over a high heat for a further 2 minutes.

3.  下上湯，煮滾，上蓋用小火煮 15 分鐘。

3.  Add the stock, bring to the boil and simmer for 15 minutes.

4.  磨入適當海鹽黑椒作調味。加入 sherry 酒拌勻，用手提攪拌器拌至幼滑 ( 用低轉度拌攪， 

     小心滾燙的熱湯四濺 )。

4.  Season to taste, stir in the sherry and blend with a hand held blender until smooth ( use low setting to  

     blend soup, take care not to get burned by the splashing hot soup).

5.  洒下切碎洋香菜，旋一湯匙忌亷 single cream。放些烤麵包粒上桌。

5.  Serve scattered with chopped parsley and a dollop of single cream.  Garnish with a few croutons.

自家製烤麵包粒

材料：

• 方麵包6 塊去皮切小丁方
• 已溶牛油或橄欖油 3 湯匙
• 1 茶匙蒜粉和1 小撮鹽 / 或半茶匙蒜鹽
• 乾洋香菜末 1 茶匙

做法：

• 預熱烤箱至 180C / 350F / Gas4。大碗內把已溶牛油 (或橄欖油)，蒜粉和鹽 ( 或蒜鹽 )，乾洋香菜末一起攪拌至幼滑無粗粒。將麵包粒倒入拌勻，在烤盤內單層排開。置烤箱內烘 25-30 分鐘至完全金黄，期間翻轉一兩次。

Homemade croutons

Ingredients:

• 6 sliced bread, crusts trimmed and cubed
• 3 tablespoon melted butter or olive oil
• 1 teaspoon dried garlic powder with a pinch of salt / or half teaspoon garlic salt
• 1 teaspoon dried parsley flakes 

Method:

• Preheat oven to 180C / 350F / Gas4.  In a large bowl mix melted butter ( or olive oil), garlic powder & salt ( or garlic salt) until smooth and clump free.  Toss butter mixture with cubed bread so that cubes are evenly coated.  Spread coated bread cubes on a baking tray in a single layer.  Bake for 25-30 minutes or until golden brown and crispy.  Check and turn them around once or twice.

我是用這捲刀來做小牛油卷球的
I used this butter curler to make little butter curl balls

我們這頓晚餐主菜和甜品的食譜，會分別在接著的兩個網誌寫上。

The recipes of the main course and the dessert will follow in the next two posts.