Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Alpepiana cheese, grated
- 8 ounces mushrooms, sliced
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley, chopped
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes until softened.
2. Add the thyme, oregano, salt, and black pepper and cook for another minute.
3. Add the Alpepiana cheese and mushrooms and cook until the cheese is melted and the mushrooms are tender, about 5 minutes.
4. Add the broth and bring to a boil. Reduce the heat and simmer for 15 minutes.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream. Heat the soup until warmed through.
7. Serve the soup hot, garnished with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Boiling for broth
- Simmering for 15 minutes
- Low heat for warming the soup
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 22g
- Carbohydrates: 11g
- Protein: 10g
Substitutions for ingredients:
- Alpepiana cheese can be substituted with any other hard cheese, such as Parmesan or Romano.
- Mushrooms can be substituted with any other type of mushroom, or omitted altogether.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a splash of white wine for extra flavor.
Tips and tricks:
- Use a blender or immersion blender to puree the soup for a smoother texture.
- Be careful not to overheat the soup after adding the cream, as it can curdle.
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 warmed through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with fresh parsley and a sprinkle of grated cheese.
Garnishes:
- Fresh parsley
- Grated cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
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 the liquid.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
Food history:
- Alpepiana cheese is a hard cheese made from cow's milk in the Italian Alps.
Flavor profiles:
- Creamy, cheesy, earthy, and savory.
Serving suggestions:
- Serve the soup as a starter or main course for lunch or dinner.
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