Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound mushrooms, sliced
- 4 cups chicken or vegetable broth
- 1 cup Malga Capra cheese, grated
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil 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 for 5-7 minutes until they have released their moisture and are tender.
3. Pour in the chicken or vegetable broth, and bring the soup to a simmer. Let it cook for 10-15 minutes, until the mushrooms are very soft.
4. Using a blender or immersion blender, puree the soup until it is smooth.
5. Return the soup to the pot, and stir in the grated Malga Capra cheese and heavy cream. Cook over low heat until the cheese is melted and the soup is heated through.
6. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls, and garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 24g
Carbohydrates: 12g
Protein: 16g
Sodium: 800mg
Substitutions for ingredients:
- Malga Capra cheese can be substituted with any other type of hard cheese, such as Parmesan or Pecorino Romano.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked chicken or sausage to the soup for a heartier meal.
- Use different types of mushrooms, such as shiitake or portobello, for a different flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to cook the mushrooms until they are very soft, as this will make them easier to puree.
- If using a blender to puree the soup, be sure to let it cool slightly before blending to avoid hot soup splattering.
- For a smoother soup, strain it through a fine-mesh sieve before adding the cheese and cream.
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 heated through.
Presentation ideas:
Serve the soup in a shallow bowl with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
Fresh parsley, chopped
Pairings:
- Crusty bread or garlic bread
- Salad with a tangy vinaigrette
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
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:
- Be sure to cook the soup to a temperature of at least 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Malga Capra cheese is a type of hard cheese made from goat's milk in the Italian Alps. It has a nutty, slightly sweet flavor and is often used in soups and pasta dishes.
Flavor profiles:
This soup is creamy and rich, with a savory mushroom flavor and a hint of tangy cheese.
Serving suggestions:
Serve this soup as a first course or as a light meal with a side salad and bread.
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Region: Italian