Ingredients with Measurements:
- 1 lb. fresh mushrooms, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tsp. dried thyme
- Salt and pepper to taste
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.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the sliced mushrooms to the pot and cook until they release their moisture and become 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 avoid lumps.
6. Add the dried thyme, salt, and pepper to the pot and bring the mixture to a simmer.
7. Let the soup simmer for 15-20 minutes, stirring occasionally.
8. Remove the pot from the heat and let it cool slightly.
9. Using an immersion blender or regular blender, puree the soup until smooth.
10. Return the soup to the pot and stir in the heavy cream.
11. Reheat the soup over low heat until it is hot but not boiling.
12. Serve the soup hot with your choice of garnish.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Simmer over medium heat, then reheat over low heat.
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories: 268
Fat: 22g
Carbohydrates: 13g
Protein: 6g
Sodium: 590mg
Sugar: 4g
Substitutions for ingredients:
- You can use any type of mushroom you like in this recipe.
- If you don't have heavy cream, you can use half-and-half or milk instead.
- You can use fresh thyme instead of dried thyme.
Variations:
- Add cooked chicken or sausage to the soup for extra protein.
- Add chopped carrots or celery to the soup for extra vegetables.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
Tips and tricks:
- Be sure to slice the mushrooms thinly so they cook evenly.
- Use a high-quality broth for the best flavor.
- If you don't have an immersion blender, let the soup cool slightly before blending it in a regular blender.
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 stovetop, stirring occasionally, until it is hot but not boiling.
Presentation ideas:
Serve the soup in individual bowls with a swirl of cream or a sprinkle of fresh herbs on top.
Garnishes:
- Fresh herbs (such as parsley or thyme)
- Croutons
- Shredded cheese
- Sour cream
- Bacon bits
Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- 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 reduce the liquid.
Food safety advice:
- Be sure to cook the soup to a safe temperature (165°F) to avoid foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Pannónia is a region in Europe that includes parts of Austria, Hungary, and Slovenia. This mushroom soup is a traditional dish from the region.
Flavor profiles:
This soup is rich and creamy with a savory mushroom flavor and a hint of thyme.
Serving suggestions:
Serve this soup as a comforting and satisfying meal on a chilly day.
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