Polish Soups > Mushroom Soup

Kortowski Mushroom Soup Recipe

Ingredients with Measurements:
- 1 lb. fresh mushrooms, sliced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 tsp. dried thyme
- Salt and pepper to taste

Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender

Step-by-step instructions:

1. In a large pot or Dutch oven, 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 stir to combine. Cook for 5-7 minutes, until the mushrooms have released their moisture and are tender.

3. Sprinkle the flour over the mushrooms and stir to combine. Cook for 1-2 minutes, until the flour has been absorbed.

4. Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming. Add the dried thyme, salt, and pepper to taste.

5. Bring the soup to a simmer and cook for 10-15 minutes, until the flavors have melded together and the soup has thickened slightly.

6. Using an immersion blender or regular blender, puree the soup until it is smooth and creamy.

7. Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until it is warmed through.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 16g
Protein: 7g
Sodium: 600mg

Substitutions for ingredients:
- You can use any type of mushrooms in this recipe, such as cremini, shiitake, or oyster mushrooms.
- If you don't have heavy cream, you can use half-and-half or whole milk instead.
- You can use gluten-free flour or cornstarch instead of all-purpose flour to make this recipe gluten-free.

Variations:
- Add a splash of white wine to the soup before adding the broth for extra flavor.
- Top the soup with croutons or crispy bacon for added texture.
- Add a pinch of cayenne pepper for a spicy kick.

Tips and tricks:
- Make sure to clean the mushrooms thoroughly before slicing them.
- If you don't have an immersion blender, be careful when blending the soup in a regular blender. Allow the soup to cool slightly before blending and blend in batches if necessary.
- Taste the soup before adding salt and pepper, as the broth may already be salty.

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 it is warmed through.

Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh thyme or parsley on top.

Garnishes:
- Croutons
- Crispy bacon
- Fresh herbs

Pairings:
- Crusty bread
- Salad

Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables

Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to allow it to 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:
- Kortowski Mushroom Soup is a traditional Polish soup that is made with fresh mushrooms and cream.

Flavor profiles:
- Earthy
- Creamy
- 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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Taste: Savory, Rich, Creamy, Earthy, Umami