Ingredients with Measurements:
- 1 cup walnuts, chopped
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion 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 translucent.
3. Add the mushrooms and cook until they release their moisture and start to brown.
4. Add the walnuts and cook for a few more minutes.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat and let the soup simmer for 20 minutes.
7. Remove from heat and let the soup cool slightly.
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: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 30g
Carbohydrates: 12g
Protein: 8g
Substitutions for ingredients:
- Walnuts can be substituted with pecans or almonds.
- Vegetable broth can be substituted with chicken or beef broth.
- Heavy cream can be substituted with coconut cream or almond milk.
Variations:
- Add a pinch of cumin or paprika for a smoky flavor.
- Top with croutons or chopped herbs for added texture and flavor.
Tips and tricks:
- Toast the walnuts before adding them to the soup for a deeper flavor.
- Use an immersion blender for easier cleanup.
- Adjust the consistency of the soup by adding more or less broth.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stovetop or in the microwave.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of chopped herbs.
Garnishes:
- Chopped herbs, such as parsley or chives
- Croutons
- Shredded cheese
Pairings:
- Crusty bread
- Salad
- Roasted vegetables
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
- Roasted Brussels sprouts
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.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Sopa de Nueces y Champiñones is a traditional Spanish soup that dates back to the Middle Ages. It was originally made with bread, nuts, and mushrooms and was a popular dish among peasants.
Flavor profiles:
This soup has a rich, nutty flavor with a creamy texture and a hint of earthiness from the mushrooms.
Serving suggestions:
Serve this soup as a starter or as a main dish with a side salad or bread.
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Region: Spanish