Ingredients with Measurements:
- 1 pound mushrooms, sliced
- 2 leeks, sliced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the butter and olive oil over medium heat.
2. Add the sliced leeks and garlic and sauté until softened, about 5 minutes.
3. Add the sliced mushrooms and continue to sauté until they release their moisture and begin to brown, about 10 minutes.
4. Pour in the vegetable broth and bring to a simmer. Let the soup cook for 15-20 minutes, until the vegetables are tender.
5. Use a blender or immersion blender to puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream.
7. Season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Simmer
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 12g
Protein: 5g
Substitutions for ingredients:
- Use chicken or beef broth instead of vegetable broth.
- Substitute half and half or milk for the heavy cream.
Variations:
- Add a pinch of thyme or rosemary for extra flavor.
- Top with croutons or chopped fresh herbs before serving.
Tips and tricks:
- Use a mixture of different mushroom varieties for a more complex flavor.
- Be sure to thoroughly clean the leeks before slicing to remove any dirt or sand.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat gently on the stove over low heat, stirring occasionally.
Presentation ideas:
Serve in individual bowls with a drizzle of olive oil or a dollop of sour cream.
Garnishes:
Fresh herbs, croutons, sour cream, or grated Parmesan cheese.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables or a grilled cheese sandwich.
Troubleshooting advice:
- If the soup is too thick, add more broth or cream 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 soup to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Cream of mushroom soup has been a popular dish in America since the early 20th century.
Flavor profiles:
Creamy, earthy, and savory.
Serving suggestions:
Serve as a starter or main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A