Ingredients with Measurements:
- 1 tablespoon butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 8 ounces sliced mushrooms
- 4 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons dried thyme
- Salt and pepper to taste
- 4 Flädles (German-style crepes), sliced into thin strips
- Chopped fresh parsley for garnish
Special Equipment Needed:
- Large pot
- Immersion blender (optional)
Step-by-Step Instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the sliced mushrooms and sauté until they release their moisture and are tender, about 8 minutes.
4. Pour in the chicken broth and bring to a boil.
5. Reduce the heat to low and simmer for 10 minutes.
6. Add the heavy cream and dried thyme and stir to combine.
7. Use an immersion blender to blend the soup until smooth and creamy (optional).
8. Season with salt and pepper to taste.
9. Add the sliced Flädles to the soup and simmer for an additional 5 minutes.
10. Ladle the soup into bowls and garnish with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Boiling for chicken broth
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 380
- Fat: 32g
- Carbohydrates: 14g
- Protein: 10g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add cooked shredded chicken or diced ham for a heartier soup.
- Use different types of mushrooms, such as shiitake or oyster, for a different flavor.
- Add a splash of white wine for extra depth of flavor.
Tips and Tricks:
- Make the Flädles ahead of time and store in the refrigerator or freezer until ready to use.
- Use an immersion blender for a smoother, creamier soup.
- Adjust the thickness of the soup by adding more or less heavy cream.
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 low heat until heated through.
Presentation Ideas:
- Serve the soup in a bowl with a slice of crusty bread on the side.
Garnishes:
- Chopped fresh parsley or chives
- Croutons
- Shredded Parmesan cheese
Pairings:
- Serve with a crisp green salad for a light meal.
- Pair with a glass of white wine, such as Chardonnay or Pinot Grigio.
Suggested Side Dishes:
- Crusty bread
- Garlic bread
- Grilled cheese sandwich
Troubleshooting Advice:
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food Safety Advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
- Flädlesuppe is a traditional German soup made with thin crepes called Flädles.
Flavor Profiles:
- Creamy, savory, and earthy.
Serving Suggestions:
- Serve hot as a comforting meal on a chilly day.
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Region: German