Ingredients with Measurements:
- 1 lb mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp 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.
2. Add the sliced mushrooms, chopped onion, and minced garlic. Cook until the mushrooms are tender and the onions are translucent.
3. Sprinkle the flour over the mushroom mixture and stir to combine.
4. Slowly pour in the chicken or vegetable broth, stirring constantly to avoid lumps.
5. Bring the mixture to a boil, then reduce the heat and let simmer for 10-15 minutes.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream, cheddar cheese, and Parmesan cheese.
8. Heat the soup over low heat until the cheese is melted and the soup is heated through.
9. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 380
Fat: 31g
Carbohydrates: 11g
Protein: 16g
Substitutions for ingredients:
- Use any type of mushrooms you prefer.
- Substitute the heavy cream with half-and-half or milk for a lighter version.
- Use any type of shredded cheese you prefer.
Variations:
- Add cooked chicken or bacon for extra protein.
- Add chopped spinach or kale for extra nutrition.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Use an immersion blender for easier blending and less mess.
- Let the soup cool slightly before blending to avoid burns.
- Use freshly grated Parmesan cheese for best flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped parsley or chives on top.
Garnishes:
Chopped parsley, chives, or croutons.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Grilled cheese sandwich or a Caesar salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or cream until desired consistency is reached.
- If the soup is too thin, simmer for a few more minutes to reduce.
Food safety advice:
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Mushroom soup has been a popular dish for centuries, with variations found in many cultures around the world.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve the soup as a starter or main dish.
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