Ingredients with Measurements:
- 1 lb. fresh mushrooms, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 tsp. dried thyme
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the onions and garlic, and sauté until the onions are 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 to combine.
5. Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming.
6. Bring the soup to a simmer, and cook for 15-20 minutes, or until the soup has thickened slightly.
7. Remove the pot from the heat, and let the soup cool for a few minutes.
8. Using a blender or immersion blender, puree the soup until smooth.
9. Return the soup to the pot, and stir in the heavy cream.
10. Season with salt and pepper to taste.
11. Heat the soup over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 270
Fat: 21g
Carbohydrates: 14g
Protein: 7g
Sodium: 800mg
Substitutions for ingredients:
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Use half-and-half instead of heavy cream for a lighter version.
Variations:
- Add a splash of white wine to the soup for extra flavor.
- Top the soup with croutons or grated Parmesan cheese before serving.
Tips and tricks:
- Be sure to slice the mushrooms thinly for a smoother soup.
- If using an immersion blender, be careful not to splash hot soup on yourself.
- For a creamier soup, add more heavy cream to taste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in individual bowls, garnished with a sprig of fresh thyme.
Garnishes:
- Fresh thyme
- Croutons
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
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 thicken it up.
Food safety advice:
- Be sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Pálpusztai Mushroom Soup is a traditional Hungarian dish that originated in the village of Pálpuszta. It is made with fresh mushrooms, onions, and cream, and is often served as a first course in a multi-course meal.
Flavor profiles:
Creamy, earthy, savory
Serving suggestions:
Serve the soup hot, with a side of crusty bread or a salad.
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Region: Hungarian