Ingredients with Measurements:
- 4 tablespoons unsalted butter
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 pound mushrooms, sliced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup crumbled Danish blue cheese
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Melt the butter in a large soup pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
4. Add the broth and bring to a simmer. Cook for 15 minutes.
5. Remove from heat and blend the soup until smooth using an immersion blender or regular blender.
6. Return the soup to the pot and stir in the cream and blue cheese. Heat over low heat until the cheese is melted and the soup is heated through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 380
Fat: 33g
Saturated Fat: 20g
Cholesterol: 105mg
Sodium: 1110mg
Carbohydrates: 13g
Fiber: 2g
Sugar: 6g
Protein: 11g
Substitutions for ingredients:
- Instead of Danish blue cheese, you can use Gorgonzola or Roquefort.
- You can use vegetable broth instead of chicken broth for a vegetarian version.
Variations:
- Add cooked bacon or ham for a heartier soup.
- Add a splash of white wine for extra flavor.
Tips and tricks:
- Use a good quality blue cheese for the best flavor.
- Be sure to blend the soup until smooth for a creamy texture.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup gently over low heat, stirring occasionally.
Presentation ideas:
Serve the soup in individual bowls, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Crusty bread or garlic bread
- Salad with a tangy vinaigrette
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add a little more broth or 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:
- Be sure to cook the mushrooms thoroughly to avoid any potential foodborne illness.
Food history:
Danish blue cheese is a type of blue cheese that originated in Denmark in the early 20th century. It is known for its creamy texture and tangy flavor.
Flavor profiles:
Creamy, tangy, savory
Serving suggestions:
Serve the soup as a starter for a dinner party or as a comforting meal on a cold day.
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Region: Danish