Ingredients with Measurements:
- 4 cups of vegetable broth
- 1 cup of heavy cream
- 1 pound of mushrooms, sliced
- 4 medium-sized potatoes, peeled and diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the butter and olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the sliced mushrooms to the pot and cook until they are tender and browned.
4. Add the diced potatoes to the pot and stir to combine with the mushroom mixture.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Reduce the heat to a simmer and let the soup cook for 20-25 minutes or until the potatoes are tender.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Using an immersion blender or regular blender, blend the soup until it is smooth and creamy.
9. Return the soup to the pot and stir in the heavy cream.
10. Season the soup with salt and pepper to taste.
11. Reheat the soup over low heat until it is hot.
12. Serve the soup in bowls and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 30g
Protein: 6g
Sodium: 600mg
Sugar: 5g
Fiber: 4g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use half-and-half instead of heavy cream.
- You can use any type of mushrooms you prefer.
- You can use sweet potatoes instead of regular potatoes.
Variations:
- Add cooked bacon or ham to the soup for extra flavor.
- Add a pinch of cayenne pepper for some heat.
- Add a can of drained and rinsed white beans for extra protein.
Tips and tricks:
- Make sure to blend the soup until it is completely smooth for a creamy texture.
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Storage instructions:
Store the 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 it is hot.
Presentation ideas:
Serve the soup in bowls and garnish with fresh parsley.
Garnishes:
Fresh parsley, croutons, grated cheese, or a drizzle of olive oil.
Pairings:
Crusty bread, salad, or a sandwich.
Suggested side dishes:
Grilled cheese sandwich, Caesar salad, or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more vegetable broth or water to thin it out. If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the soup until the potatoes are tender and the soup is hot before serving.
Food history:
Creamy mushroom and potato soup is a classic comfort food that has been enjoyed for generations.
Flavor profiles:
Creamy, savory, and earthy.
Serving suggestions:
Serve the soup in bowls with a side of crusty bread or a salad.
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