Ingredients with Measurements:
- 1 pound mushrooms, sliced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the sliced mushrooms and cook until they release their moisture and become tender, about 10 minutes.
3. Sprinkle the flour over the mushrooms and stir to combine.
4. Cook for 2-3 minutes, stirring constantly, until the flour is lightly browned.
5. Gradually pour in the chicken or vegetable broth, whisking constantly to prevent lumps from forming.
6. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, until the soup has thickened.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Using a blender or immersion blender, puree the soup until smooth.
9. Return the soup to the pot and stir in the heavy cream, salt, black pepper, and dried thyme.
10. Heat the soup over low heat until warmed through, but do not let it boil.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 370
- Fat: 32g
- Carbohydrates: 16g
- Protein: 7g
- Sodium: 630mg
- Sugar: 4g
Substitutions for ingredients:
- Mushrooms: You can use any type of mushroom you prefer, such as cremini, shiitake, or portobello.
- Butter: You can substitute with olive oil or coconut oil.
- Flour: You can use gluten-free flour or cornstarch for a gluten-free version.
- Heavy cream: You can use half-and-half or whole milk for a lighter version.
Variations:
- Add chopped onions or garlic to the mushrooms for extra flavor.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add cooked chicken or shrimp to the soup for a heartier meal.
- Top the soup with croutons, chopped herbs, or grated cheese for added texture and flavor.
Tips and tricks:
- Be sure to whisk the broth into the flour mixture gradually to prevent lumps from forming.
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to your taste, adding more salt, pepper, or thyme as needed.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with chopped herbs or croutons.
Garnishes:
- Chopped herbs, croutons, grated cheese, or a drizzle of olive oil.
Pairings:
- Serve the soup with a crusty bread or a side salad for a complete meal.
Suggested side dishes:
- Caesar salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to avoid foodborne illness.
Food history:
- Velouté is a classic French sauce made with a roux and chicken or fish stock.
Flavor profiles:
- Creamy, earthy, savory.
Serving suggestions:
- Serve the soup as a starter or main course.
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Region: French