Ingredients with Measurements:
- 1 lb. mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp. butter
- 2 tbsp. olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the butter and olive oil over medium heat.
2. Add the onions and garlic and sauté until the onions are translucent.
3. Add the mushrooms and cook until they release their liquid and start to brown.
4. Pour in the broth and bring to a boil.
5. Reduce the heat and simmer for 20 minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream.
8. Season with salt and pepper to taste.
9. Simmer for an additional 10 minutes.
10. Ladle the soup into bowls and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 10g
Protein: 6g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Half and half or milk can be used instead of heavy cream for a lighter option.
Variations:
- Add a splash of white wine to the soup before adding the broth for a different flavor.
- Add a pinch of red pepper flakes for some heat.
- Top the soup with croutons or grated Parmesan cheese.
Tips and tricks:
- Use a variety of mushrooms for a more complex flavor.
- Be sure to clean the mushrooms thoroughly before slicing.
- If using an immersion blender, be careful not to splash hot soup on yourself.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stove, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley, croutons, grated Parmesan cheese
Pairings:
Crusty bread, salad, roasted vegetables
Suggested side dishes:
Garlic bread, Caesar salad, roasted Brussels sprouts
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce it.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mushroom soup has been a popular dish in Europe for centuries, with many variations depending on the region. This recipe is inspired by the cuisine of Modena, Italy.
Flavor profiles:
Creamy, earthy, savory
Serving suggestions:
Serve the soup as a starter or as a main dish with a side salad or bread.
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Region: Italian