Ingredients with Measurements:
- 1 pound of Oscypek cheese, grated
- 1 pound of mushrooms, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. Add the sliced mushrooms to the pot and cook until they are tender and browned.
3. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes.
4. Add the grated Oscypek cheese to the pot and stir until it is melted and fully incorporated.
5. Using an immersion blender or regular blender, blend the soup until it is smooth and creamy.
6. Pour the soup back into the pot and add the heavy cream. Stir until it is fully combined.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 8g
Protein: 18g
Substitutions for ingredients:
- Any type of cheese can be substituted for Oscypek cheese.
- Any type of mushrooms can be used in place of sliced mushrooms.
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Half-and-half can be used instead of heavy cream for a lighter version of the soup.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use different types of cheese for a different flavor profile.
- Add cooked bacon or ham for a meatier version of the soup.
Tips and tricks:
- To make the soup thicker, add more cheese or less broth.
- To make the soup thinner, add more broth or less cheese.
- To make the soup spicier, add red pepper flakes or cayenne pepper.
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 it is heated through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream and a sprinkle of chopped parsley.
Garnishes:
Chopped parsley, sour cream, croutons, or grated cheese.
Pairings:
Crusty bread, salad, or a light white wine.
Suggested side dishes:
Grilled cheese sandwich, garlic bread, or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or cream.
- If the soup is too thin, add more cheese or reduce the amount of broth.
Food safety advice:
- Make sure the soup is heated 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:
Oscypek cheese is a traditional smoked cheese from Poland that is made from sheep's milk. It has a distinct flavor and texture that is perfect for soups and stews.
Flavor profiles:
Creamy, smoky, and savory.
Serving suggestions:
Serve the soup as a starter or main course.
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Region: Polish