Ingredients with Measurements:
- 1 lb beef liver, sliced into thin strips
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 4 cups beef broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté until the onions are translucent.
2. Add the sliced beef liver to the pot and cook until browned on all sides.
3. Add the sliced mushrooms to the pot and cook for 5 minutes, until they are tender.
4. Pour in the beef broth and add the dried thyme. Bring the soup to a boil, then reduce heat and let simmer for 20 minutes.
5. Use an immersion blender to blend the soup until it is smooth. Alternatively, transfer the soup to a blender and blend until smooth.
6. Season the soup with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs or croutons.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 8g
Protein: 24g
Substitutions for ingredients:
- Beef liver can be substituted with chicken liver or pork liver.
- Mushrooms can be substituted with any other type of mushroom.
Variations:
- Add diced potatoes or carrots to the soup for extra flavor and nutrition.
- Use vegetable broth instead of beef broth for a vegetarian version of the soup.
Tips and tricks:
- Be sure to slice the beef liver thinly to ensure it cooks evenly.
- If you don't have an immersion blender, use a regular blender to blend the soup in batches.
- For a creamier soup, add a splash of heavy cream or coconut milk.
Storage instructions:
Store 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 heated through.
Presentation ideas:
Serve the soup in a bowl garnished with fresh herbs or croutons.
Garnishes:
Fresh herbs, croutons, sour cream, or grated cheese.
Pairings:
Crusty bread, salad, or roasted vegetables.
Suggested side dishes:
Roasted potatoes, steamed vegetables, or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the beef liver thoroughly to avoid any risk of foodborne illness.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Beef liver and mushroom soup is a classic dish in many European cuisines, including French and German.
Flavor profiles:
This soup is savory and earthy, with a rich beef flavor and a hint of thyme.
Serving suggestions:
Serve the soup as a main course with a side of crusty bread or a salad.
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