Ingredients with Measurements:
- 1 pound of fresh mushrooms, sliced
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 4 cups of vegetable broth
- 1 cup of water
- 1 cup of atama (mung bean sprouts)
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
4. Pour in the vegetable broth and water and bring the soup to a boil.
5. Reduce the heat to low and let the soup simmer for 20 minutes.
6. Add the atama to the pot and let it cook for another 5 minutes.
7. Use an immersion blender or regular blender to puree the soup until it is smooth.
8. Season the soup with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 110
Total fat: 4g
Saturated fat: 0.5g
Cholesterol: 0mg
Sodium: 680mg
Total carbohydrates: 16g
Dietary fiber: 4g
Sugar: 6g
Protein: 6g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- Any type of mushrooms can be used in this recipe.
- If you don't have atama, you can use bean sprouts or any other type of sprouts.
Variations:
- Add some cooked chicken or tofu to the soup for extra protein.
- Use coconut milk instead of water for a creamier soup.
- Add some curry powder or turmeric for a spicier soup.
Tips and tricks:
- Make sure to clean the mushrooms thoroughly before slicing them.
- If you don't have an immersion blender, let the soup cool down before blending it in a regular blender.
- Taste the soup before adding salt and pepper, as the broth might already be salty.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it is hot.
Presentation ideas:
- Serve the soup in a bowl with a slice of crusty bread on the side.
Garnishes:
- Fresh parsley or cilantro
- Croutons
- Parmesan cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth until you reach the desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup until it reaches a temperature of 165°F to kill any harmful bacteria.
Food history:
- Atama is a type of mung bean sprout that is commonly used in Asian cuisine.
Flavor profiles:
- This soup has a savory and earthy flavor from the mushrooms and a slightly nutty flavor from the atama.
Serving suggestions:
- Serve the soup as a starter for a meal or as a light lunch.
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