Ingredients with Measurements:
- 1 pound scrapple, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups chicken broth
- 1 cup milk
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, heat the butter and olive oil over medium heat.
2. Add the diced scrapple and cook until browned, about 5 minutes.
3. Add the chopped onion and minced garlic, and cook until the onion is translucent, about 3 minutes.
4. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
5. Pour in the chicken broth and bring to a boil.
6. Reduce the heat and let the soup simmer for 20 minutes.
7. Use an immersion blender to blend the soup until smooth, or transfer the soup to a blender and blend until smooth.
8. Return the soup to the pot and stir in the milk.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 19g
Protein: 21g
Sodium: 1200mg
Substitutions for ingredients:
- Pork sausage can be substituted for scrapple.
- Vegetable broth can be substituted for chicken broth.
- Heavy cream can be substituted for milk.
Variations:
- Add diced potatoes or carrots for extra texture and flavor.
- Use different types of mushrooms, such as shiitake or portobello.
- Add a splash of white wine for extra depth of flavor.
Tips and tricks:
- Be sure to brown the scrapple well for maximum flavor.
- Use an immersion blender for easy blending and less mess.
- Adjust the seasoning to your taste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, croutons, or a drizzle of olive oil.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables or a green salad.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or milk to thin it out.
Food safety advice:
Be sure to cook the scrapple to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Scrapple is a traditional Pennsylvania Dutch dish made from pork scraps and cornmeal.
Flavor profiles:
Savory, meaty, and earthy.
Serving suggestions:
Serve hot as a main dish or starter.
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