Soup > Mushroom Soup

Dried Mushroom Soup Recipe

Ingredients with Measurements:
- 1 cup dried mushrooms
- 4 cups vegetable broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon flour
- 1 cup milk
- Salt and pepper to taste
- Chopped parsley for garnish

Special Equipment Needed:
- Blender or immersion blender

Step-by-Step Instructions:
1. Soak the dried mushrooms in warm water for 30 minutes until they are soft.
2. Drain the mushrooms and chop them into small pieces.
3. In a large pot, sauté the onion and garlic in olive oil until they are soft and fragrant.
4. Add the chopped mushrooms and cook for 5 minutes.
5. Sprinkle flour over the mushroom mixture and stir well.
6. Slowly pour in the vegetable broth while stirring constantly.
7. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
8. Use a blender or immersion blender to puree the soup until it is smooth.
9. Return the soup to the pot and add the milk, stirring well.
10. Season with salt and pepper to taste.
11. Serve hot, garnished with chopped parsley.


Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 17g
Protein: 6g
Sodium: 600mg

Substitutions for ingredients:
- You can use any type of dried mushrooms for this recipe.
- Chicken or beef broth can be substituted for vegetable broth.
- Soy milk or almond milk can be used instead of regular milk.

Variations:
- Add a splash of white wine to the soup for extra flavor.
- Top the soup with croutons or grated Parmesan cheese.
- Add chopped carrots or celery to the soup for extra vegetables.

Tips and Tricks:
- Be sure to soak the dried mushrooms in warm water before using them in the soup.
- Use an immersion blender to puree the soup right in the pot for easy cleanup.
- Adjust the seasoning to your taste by adding more salt and pepper as needed.

Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the soup on the stove over low heat until it is heated through.

Presentation Ideas:
Serve the soup in individual bowls with a sprig of parsley on top.

Garnishes:
Chopped parsley, croutons, grated Parmesan cheese.

Pairings:
Serve with a crusty bread or a light salad.

Suggested Side Dishes:
Roasted vegetables, garlic bread, or a side salad.

Troubleshooting Advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.

Food Safety Advice:
- Be sure to soak the dried mushrooms in warm water to rehydrate them before using them in the soup.
- Store leftover soup in the refrigerator and reheat it thoroughly before serving.

Food History:
Mushroom soup has been a popular dish in Europe for centuries, and dried mushrooms were often used in soups during the winter months when fresh produce was scarce.

Flavor Profiles:
This soup has a rich, earthy flavor from the dried mushrooms and a creamy texture from the milk.

Serving Suggestions:
Serve this soup as a first course or as a light lunch or dinner.

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Taste: Savory, Earthy, Umami, Hearty, Rich