Ingredients with Measurements:
- 1 pound of mushrooms, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 3 eggs
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons of olive oil
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 onions and garlic and sauté until translucent.
2. Add the sliced mushrooms and cook until they release their liquid and start to brown.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and let simmer for 10-15 minutes.
4. In a separate bowl, whisk together the eggs and Parmesan cheese.
5. Slowly pour the egg mixture into the soup while stirring constantly to create the "stracciatella" effect.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Using a blender or immersion blender, blend the soup until smooth.
8. Serve hot and garnish with additional Parmesan cheese and chopped parsley, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 280
- Fat: 21g
- Carbohydrates: 12g
- Protein: 11g
Substitutions for ingredients:
- You can use any type of mushrooms you prefer.
- You can substitute the heavy cream with coconut cream for a dairy-free option.
- You can use vegetable broth instead of chicken broth for a vegetarian option.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Add chopped spinach or kale for extra nutrition.
- Use different types of cheese, such as Gruyere or Asiago, for a different flavor.
Tips and tricks:
- Be sure to stir constantly when adding the egg mixture to the soup to create the "stracciatella" effect.
- Use an immersion blender for a smoother soup.
- If the soup is too thick, 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 medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of Parmesan cheese and chopped parsley on top.
Garnishes:
- Parmesan cheese
- Chopped parsley
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thin, add more Parmesan cheese or heavy cream to thicken it up.
- If the soup is too thick, add more broth or cream to thin it out.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Stracciatella soup is a traditional Italian soup made with eggs and cheese.
Flavor profiles:
- Creamy
- Earthy
- Savory
Serving suggestions:
- Serve the soup as a first course for a dinner party or as a comforting meal on a chilly day.
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Region: Italian