Ingredients with Measurements:
- 1 pound fresh mushrooms, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large soup pot, heat the olive oil and butter over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the sliced mushrooms and dried thyme and sauté until the mushrooms are tender.
4. Sprinkle the flour over the mushroom mixture and stir to combine.
5. Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming.
6. Bring the soup to a simmer and let it cook for 10-15 minutes.
7. Use an immersion blender or transfer the soup to a regular blender and puree until 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 and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 12g
Protein: 6g
Sodium: 600mg
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 whole milk instead.
- You can use cornstarch instead of flour to thicken the soup.
Variations:
- Add some chopped bacon or ham for a smoky flavor.
- Add some chopped carrots or celery for extra vegetables.
- Add some cooked chicken or sausage for a heartier soup.
Tips and tricks:
- Make sure to slice the mushrooms thinly so they cook evenly.
- Use a good quality broth for the best flavor.
- If the soup is too thick, you can add more broth or cream to thin it out.
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, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in bowls with a sprig of fresh thyme on top.
Garnishes:
- Croutons
- Chopped fresh parsley
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thin, you can simmer it for a few more minutes to reduce the liquid.
- If the soup is too thick, you can add more broth or cream to thin it out.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to kill any harmful bacteria.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Mazurski Mushroom Soup is a traditional Polish soup made with mushrooms, onions, and cream. It originated in the Mazury region of Poland, which is known for its forests and abundant mushroom varieties.
Flavor profiles:
This soup has a rich and creamy flavor with a savory mushroom taste and a hint of thyme.
Serving suggestions:
Serve this soup as a starter or as a main dish with some bread or a salad.
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Region: Polish