红夏天一定要喝的菌菇玉米汤，低卡低脂超鲜美，全家都爱

在酷热难耐的夏日，食欲仿佛都被高温“烤”没了，每天都在寻觅一道既能消暑解腻，又能饱腹低卡的汤品。今天，我就把我家餐桌上的常客——菌菇玉米汤分享给大家，这道汤堪称夏日厨房小白也能轻松拿捏的“神仙汤”，保证让你喝一口就爱上！

先瞧瞧这食材，都是些常见又营养的好东西。一根金黄饱满的玉米，带着田野的清香；50 克海鲜菇，白白嫩嫩，透着新鲜劲儿；50 克香菇，圆润厚实，散发着独特的菌香；5 片生姜，为汤增添一抹温暖；15 粒枸杞，红彤彤的，像小灯笼一样可爱；少许香菜，翠绿欲滴，是提味的“秘密武器”；还有 2 克盐，看似不起眼，却是调味的点睛之笔。

下面就跟着我一起开启这道汤的制作之旅吧。第一步，把玉米放在水龙头下，仔细冲洗干净，然后用锋利的菜刀切成 2 - 3 厘米厚的段。切的时候能听到“咔嚓咔嚓”的声音，仿佛在为这道汤奏响前奏。第二步，处理菌菇。海鲜菇的根部老硬，得果断切掉，就像剪掉生活中的烦恼一样；香菇的柄也别留着，去掉之后，香菇就像脱去了厚重的外套，变得更加鲜嫩。洗净后的菌菇，水灵灵的，仿佛在诉说着自己的新鲜。第三步，锅里倒入足够的米汤，要是没有米汤，清水也能凑合，但米汤可是这道汤的“灵魂伴侣”，煮出来的汤会更加香浓醇厚。把生姜片和玉米段一股脑儿地丢进锅里，开大火，看着锅里的汤逐渐沸腾，就像看到了生活的热情在燃烧。转小火后，让玉米在汤里慢慢“泡澡”，释放出它的清甜。第四步，当厨房里弥漫着玉米的香甜气息时，就知道时机到了。把海鲜菇和香菇放进锅里，它们就像一群欢快的小精灵，在汤里尽情嬉戏，吸收着汤汁的精华。第五步，为了让这锅汤更加“颜值爆表”，撒入十几颗枸杞。枸杞在汤里翻滚着，像一颗颗红宝石，瞬间让汤变得鲜亮起来。第六步，放入 2 克盐，这盐就像一位低调的魔术师，轻轻一点，就激发出了菌菇和玉米的自然鲜味。沿着锅边撒盐，看着盐粒慢慢融入汤中，仿佛看到了生活的调味剂在发挥作用。第七步，最后撒上少许香菜末，那翠绿的颜色就像给汤戴上了一顶小帽子，瞬间增添了几分生机。香菜独特的清香扑鼻而来，让人忍不住咽了咽口水。

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现在，一锅色香味俱全的菌菇玉米汤就大功告成啦！金黄的玉米、嫩白的菌菇、红彤彤的枸杞、翠绿的香菜，色彩搭配得恰到好处，就像一幅美丽的画卷。喝上一口，玉米的清甜、菌菇的滑嫩、枸杞的微微甜味和香菜的清香在口中交织碰撞，那鲜美的味道瞬间在味蕾上绽放，仿佛所有的疲惫和炎热都被一扫而空。而且这道汤低卡低脂，减肥的朋友也能毫无负担地享受。