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
- 4 ounces of cream cheese, softened
- 2 tablespoons of butter
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
2. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and let simmer for 15 minutes.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream and cream cheese until fully incorporated.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 25g
Carbohydrates: 10g
Protein: 7g
Substitutions for ingredients:
- Mushrooms: You can use any type of mushroom you prefer, such as shiitake or portobello.
- Heavy cream: You can use half and half or whole milk instead of heavy cream for a lighter version of the soup.
- Cream cheese: You can use goat cheese or sour cream instead of cream cheese.
Variations:
- Add chopped bacon or ham for a meatier version of the soup.
- Add chopped carrots or celery for extra vegetables.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure to thoroughly clean the mushrooms before slicing them.
- Use an immersion blender for easier blending and less mess.
- Let the soup cool before blending it in a regular blender to avoid any accidents.
- Serve the soup with crusty bread for dipping.
Storage instructions:
Store the leftover 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 drizzle of olive oil and a sprinkle of fresh parsley.
Garnishes:
Fresh parsley, croutons, or a dollop of sour cream.
Pairings:
Crusty bread, salad, or a grilled cheese sandwich.
Suggested side dishes:
Roasted vegetables, garlic bread, or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and 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:
Cream of mushroom soup has been a popular dish in American cuisine since the 1930s.
Flavor profiles:
Creamy, earthy, and savory.
Serving suggestions:
Serve the soup as a starter or as a main dish with a side salad or sandwich.
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