Ingredients with Measurements:
- 1 lb salmon fillet, skin removed and cut into bite-sized pieces
- 8 oz mushrooms, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the sliced mushrooms and thyme and cook until the mushrooms are tender and browned, about 10 minutes.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let simmer for 10 minutes.
4. Add the salmon pieces and cook for 5 minutes or until the salmon is cooked through.
5. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
6. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 24g
Carbohydrates: 9g
Protein: 25g
Substitutions for ingredients:
- You can use any type of mushrooms you prefer, such as shiitake or cremini.
- You can substitute the heavy cream with coconut cream for a dairy-free option.
Variations:
- Add some chopped kale or spinach for extra greens.
- Use smoked salmon instead of fresh salmon for a different flavor.
- Add some cooked rice or quinoa to make it a heartier meal.
Tips and tricks:
- Make sure to remove the skin from the salmon before cooking.
- Use a good quality broth for the best flavor.
- If you don't have an immersion blender, let the soup cool slightly before blending in a regular blender.
Storage instructions:
Store any leftovers 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 bowls with a sprinkle of fresh herbs on top, such as parsley or chives.
Garnishes:
Fresh herbs, croutons, or a drizzle of olive oil.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables or a simple green 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 salmon until it is fully cooked through to avoid any risk of foodborne illness.
Food history:
Soup has been a staple food in many cultures for centuries, and salmon soup is a traditional dish in many Scandinavian countries.
Flavor profiles:
Creamy, savory, and slightly earthy from the mushrooms.
Serving suggestions:
Serve the soup as a main course for a cozy dinner or as a starter for a dinner party.
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