Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup grated Gruyere cheese
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 1/4 teaspoon nutmeg
- 1/4 cup chopped fresh parsley
- 1 loaf of crusty bread, sliced
Special equipment needed:
- Large saucepan
- Wooden spoon
- Cheese grater
- Oven-safe bowls or ramekins
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large saucepan over medium heat, melt the butter. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes.
4. Sprinkle the flour over the mushrooms and stir to combine.
5. Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming.
6. Bring the mixture to a simmer and cook for 5-7 minutes, until slightly thickened.
7. Add the grated Gruyere cheese and heavy cream, stirring until the cheese is melted and the mixture is smooth.
8. Season with salt, pepper, and nutmeg to taste.
9. Stir in the chopped parsley.
10. Divide the soup among 4 oven-safe bowls or ramekins and place them on a baking sheet.
11. Top each bowl with a slice of bread and sprinkle with additional grated Gruyere cheese.
12. Bake for 15-20 minutes, until the cheese is melted and bubbly.
13. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Preheat oven to 375°F.
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 23g
Protein: 18g
Sodium: 970mg
Sugar: 4g
Substitutions for ingredients:
- Any type of mushrooms can be used in place of the sliced mushrooms.
- Swiss cheese can be used in place of the Gruyere cheese.
- Half-and-half or milk can be used in place of the heavy cream.
Variations:
- Add cooked chicken or ham for a heartier soup.
- Use vegetable broth and omit the cheese for a vegetarian version.
- Add a splash of white wine to the soup for extra flavor.
Tips and tricks:
- Be sure to stir constantly when adding the broth to prevent lumps from forming.
- Use a good-quality bread for the topping, such as a French baguette or sourdough.
- If the soup is too thick, add more broth or cream to thin it out.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the soup in a saucepan over medium heat and stir until heated through.
Presentation ideas:
Serve the soup in colorful bowls or ramekins for a festive presentation.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top of the soup for a pop of color.
Pairings:
Serve the soup with a side salad or a crusty baguette for a complete meal.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted vegetables, such as Brussels sprouts or asparagus
- Garlic bread or crostini
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
- If the cheese doesn't melt completely, place the bowls under the broiler for a few minutes until bubbly and golden brown.
Food safety advice:
Be sure to store leftover soup in the refrigerator and reheat it to an internal temperature of 165°F before consuming.
Food history:
Cachat is a traditional French soup made with cheese and bread. It originated in the Savoie region of France and is typically served as a hearty meal during the colder months.
Flavor profiles:
This soup is rich and creamy, with a savory mushroom flavor and a hint of nutmeg. The Gruyere cheese adds a nutty, slightly sweet flavor to the dish.
Serving suggestions:
Serve the soup with a glass of white wine or a mug of hot tea for a cozy meal.
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Region: Swiss