Ingredients with Measurements:
- 1 pound of macaroni
- 1 pound of sliced mushrooms
- 1 onion, chopped
- 4 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 2 cups of milk
- 1/2 cup of heavy cream
- 1/4 cup of flour
- 1/4 cup of butter
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Whisk
- Soup ladle
Step-by-step instructions:
1. Cook the macaroni according to the package instructions. Drain and set aside.
2. In a large pot, melt the butter over medium heat. Add the onions and garlic and sauté until translucent.
3. Add the sliced mushrooms and thyme and cook until the mushrooms are tender.
4. Sprinkle the flour over the mushroom mixture and stir until well combined.
5. Slowly pour in the chicken or vegetable broth while whisking constantly to prevent lumps from forming.
6. Add the milk and heavy cream and stir until well combined.
7. Bring the soup to a simmer and let it cook for 10-15 minutes until it thickens.
8. Add the cooked macaroni to the soup and stir until well combined.
9. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 400
Fat: 15g
Carbohydrates: 50g
Protein: 15g
Sodium: 800mg
Substitutions for ingredients:
- You can use any type of pasta instead of macaroni.
- You can use any type of mushrooms you prefer.
- You can use cornstarch instead of flour to thicken the soup.
Variations:
- Add cooked chicken or sausage to make it a heartier meal.
- Add chopped kale or spinach for extra nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian option.
Tips and tricks:
- Make sure to whisk constantly when adding the broth to prevent lumps from forming.
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Mushroom soup has been a popular dish for centuries, with variations found in many cultures around the world.
Flavor profiles:
This soup is creamy and savory with a hint of thyme.
Serving suggestions:
Serve the soup as a main dish with a side of bread or salad.
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