Ingredients with Measurements:
- 1 pound mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 cup Pecorino Leccese cheese, grated
- 1/2 cup heavy cream
- Salt and pepper to taste
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.
2. Add the onions and garlic and sauté until softened, about 5 minutes.
3. Add the sliced mushrooms and sauté until they release their moisture and start to brown, about 10 minutes.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Reduce heat and simmer for 20 minutes.
6. Remove from heat and let cool slightly.
7. Using an immersion blender or regular blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the grated Pecorino Leccese cheese and heavy cream.
9. Heat the soup over low heat until the cheese is melted and the soup is heated through.
10. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
5. Temperature:
Medium heat for sautéing, boiling, and simmering. Low heat for melting cheese and heating soup.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 18g
Saturated fat: 9g
Cholesterol: 50mg
Sodium: 800mg
Total carbohydrates: 12g
Dietary fiber: 2g
Sugar: 5g
Protein: 10g
Substitutions for ingredients:
- Any type of mushroom can be used instead of sliced mushrooms.
- Parmesan cheese can be substituted for Pecorino Leccese cheese.
- Half and half can be used instead of heavy cream.
Variations:
- Add chopped fresh herbs such as thyme or rosemary for extra flavor.
- Top the soup with croutons or crispy bacon for added texture.
- Add cooked chicken or sausage for a heartier soup.
Tips and tricks:
- Use a blender or immersion blender to puree the soup for a smooth texture.
- Be careful when blending hot liquids to avoid splatters.
- Adjust the amount of cheese and cream to your desired taste and consistency.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop over low heat, stirring occasionally.
Reheating instructions:
- Reheat on the stovetop over low heat, stirring occasionally.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of grated cheese and a drizzle of olive oil.
- Garnish with fresh herbs or croutons.
Garnishes:
- Grated cheese
- Croutons
- Fresh herbs
- Crispy bacon
Pairings:
- Crusty bread
- Salad with a tangy vinaigrette
- White wine such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
- 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:
- Make sure to cook the mushrooms thoroughly to avoid any potential foodborne illnesses.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Pecorino Leccese is a type of cheese from the Puglia region of Italy, known for its sharp and tangy flavor.
- Mushroom soup is a classic dish that has been enjoyed for centuries, with variations found in many different cultures.
Flavor profiles:
- The soup has a rich and creamy texture with a savory umami flavor from the mushrooms and cheese.
Serving suggestions:
- Serve the soup as a first course or as a main dish with a side salad or bread.
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Region: Italian