Ingredients with Measurements:
- 1 pound fresh mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large soup pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
4. Sprinkle the flour over the mushrooms and stir to combine.
5. Slowly pour in the chicken broth, stirring constantly to prevent lumps.
6. Bring the soup to a simmer and let it cook for 15-20 minutes.
7. Using an immersion blender or regular blender, puree the soup until it is smooth.
8. Return the soup to the pot and stir in the heavy cream.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 265
Fat: 22g
Carbohydrates: 11g
Protein: 8g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Half-and-half can be used instead of heavy cream for a lighter version.
Variations:
- Add a splash of white wine to the soup for extra flavor.
- Add diced potatoes to the soup for a heartier version.
- Use different types of mushrooms, such as shiitake or portobello, for a different flavor.
Tips and tricks:
- Make sure to clean the mushrooms thoroughly before slicing.
- Use an immersion blender for easier blending and less mess.
- Adjust the thickness of the soup by adding more or less chicken broth.
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 medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with chopped fresh parsley.
Garnishes:
Fresh parsley, chopped
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Lechicki Mushroom Soup is a traditional Polish soup that originated in the region of Lesser Poland. It is made with fresh mushrooms and cream, and is often served as a starter or main course.
Flavor profiles:
Creamy, savory, earthy
Serving suggestions:
Serve the soup as a starter or main course, accompanied by crusty bread and a salad.
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Region: Polish