Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 4 cups vegetable broth
- 1 cup mitsuba leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the sliced mushrooms and cook until they are tender and browned.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat and let simmer for 10 minutes.
6. Add the chopped mitsuba leaves and cook for another 5 minutes.
7. Use a blender or immersion blender to puree the soup until smooth.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing and simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 90
- Fat: 4g
- Carbohydrates: 10g
- Protein: 5g
Substitutions for ingredients:
- Olive oil can be substituted with any other cooking oil.
- Vegetable broth can be substituted with chicken or beef broth.
- Mitsuba leaves can be substituted with spinach or kale.
Variations:
- Add cooked chicken or tofu for extra protein.
- Add diced potatoes or carrots for a heartier soup.
- Add a splash of cream or coconut milk for a creamier soup.
Tips and tricks:
- Make sure to thoroughly clean the mushrooms before slicing.
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to your liking by adding more salt and pepper.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with a sprig of mitsuba leaves on top.
Garnishes:
- Croutons, chopped herbs, or grated Parmesan cheese.
Pairings:
- Serve with a crusty bread or a side salad.
Suggested side dishes:
- Grilled cheese sandwich, roasted vegetables, or a quinoa salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Make sure to cook the soup to a temperature of at least 165°F to ensure it is safe to eat.
Food history:
- Mitsuba is a Japanese herb that is commonly used in soups and salads.
Flavor profiles:
- Earthy, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a comforting meal on a cold day.
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