Ingredients with Measurements:
- 1 pound of mushrooms, sliced
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 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, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown.
3. Sprinkle the flour over the mushrooms and stir until the flour is absorbed.
4. Pour in the chicken or vegetable broth and stir to combine. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
5. Using an immersion blender or regular blender, puree the soup until it is smooth.
6. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld.
8. Serve the soup hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 12g
Protein: 7g
Sodium: 800mg
Substitutions for ingredients:
- You can use any type of mushrooms you like, such as cremini, shiitake, or oyster mushrooms.
- If you don't have heavy cream, you can use half-and-half or milk instead.
- You can use gluten-free flour if you need to make the soup gluten-free.
Variations:
- Add some diced potatoes or carrots to the soup for extra texture and flavor.
- Use vegetable broth instead of chicken broth to make the soup vegetarian.
- Add some cooked chicken or sausage to the soup for a heartier meal.
Tips and tricks:
- Make sure to clean your mushrooms thoroughly before slicing them.
- If you don't have an immersion blender, let the soup cool slightly before blending it in a regular blender.
- Taste the soup before adding salt and pepper, as the broth you use may already be salty.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream and a sprinkle of chopped fresh parsley on top.
Garnishes:
Fresh parsley, sour cream, croutons, grated Parmesan cheese
Pairings:
Crusty bread, salad, roasted vegetables
Suggested side dishes:
Grilled cheese sandwich, Caesar salad, 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, let it simmer 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 that it is safe to eat.
Food history:
Dorozhny Mushroom Soup is a traditional Russian soup that is often served as a first course. It is made with mushrooms, onions, and cream, and is typically served hot.
Flavor profiles:
Creamy, earthy, savory
Serving suggestions:
Serve the soup as a first course or as a light meal with a side salad or sandwich.
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Region: Russian