Ingredients with Measurements:
- 1 pound mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onions and garlic and sauté until softened.
2. Add the sliced mushrooms and cook until they release their liquid and start to brown.
3. Sprinkle the flour over the mushrooms and stir to combine.
4. Slowly pour in the broth, stirring constantly to prevent lumps from forming.
5. Bring the soup to a simmer and let cook for 10-15 minutes, until the mushrooms are tender.
6. Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
7. Return the soup to the pot and stir in the heavy cream. Heat through but do not boil.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for sautéing, simmer for cooking the soup
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 35g
Carbohydrates: 15g
Protein: 8g
Sodium: 700mg
Substitutions for ingredients:
- Use vegetable broth instead of chicken broth for a vegetarian version
- Substitute half-and-half or milk for the heavy cream for a lighter version
- Use gluten-free flour for a gluten-free version
Variations:
- Add cooked chicken or bacon for a heartier soup
- Add a splash of white wine for extra flavor
- Add herbs such as thyme or rosemary for a different flavor profile
Tips and tricks:
- Use a mix of different mushrooms for more depth of flavor
- Don't skip the step of pureeing the soup for a creamy texture
- Adjust the amount of cream to your liking for a thicker or thinner soup
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped fresh herbs or a dollop of sour cream.
Garnishes:
Chopped fresh herbs, croutons, grated Parmesan cheese, or a drizzle of olive oil.
Pairings:
Crusty bread, a side salad, or a grilled cheese sandwich.
Suggested side dishes:
Roasted vegetables, a quinoa salad, or garlic bread.
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
Make sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Cream of mushroom soup has been a popular dish in America since the early 20th century, often used as a base for casseroles and other dishes.
Flavor profiles:
Creamy, earthy, savory
Serving suggestions:
Serve the soup as a starter or as a main dish with a side salad or bread.
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