Ingredients with Measurements:
- 2 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 6 cups fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
3. Pour in the broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
4. Add the cream, salt, pepper, and nutmeg. Stir to combine.
5. Add the spinach and cook until wilted, about 5 minutes.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and heat over low heat until warmed through.
9. Stir in the Parmesan cheese until melted and combined.
10. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking
- Low heat for warming
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 25g
- Carbohydrates: 12g
- Protein: 8g
Substitutions for ingredients:
- Butter can be substituted with olive oil or coconut oil.
- Onion can be substituted with shallots or leeks.
- Garlic can be substituted with garlic powder.
- Mushrooms can be substituted with any other type of mushroom.
- Heavy cream can be substituted with half-and-half or coconut cream.
- Parmesan cheese can be substituted with any other type of hard cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use kale or Swiss chard instead of spinach.
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Be sure to chop the spinach before adding it to the soup to ensure it cooks evenly.
- Use a blender or immersion blender to puree the soup for a smooth and creamy texture.
- Adjust the seasoning to taste, adding more salt, pepper, or nutmeg as needed.
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, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of Parmesan cheese on top.
- Garnish with fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a crusty bread or crackers for dipping.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing.
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 American cuisine since the early 20th century.
Flavor profiles:
- Creamy, savory, earthy, and slightly nutty.
Serving suggestions:
- Serve as a comforting and satisfying meal on a chilly day.
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