Ingredients with Measurements:
- 1 pound of fresh mushrooms, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
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. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
3. Sprinkle the flour over the mushrooms and stir well to combine.
4. Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
6. Using an immersion blender or regular blender, puree the soup until it is smooth and creamy.
7. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
8. Heat the soup over low heat until it is hot, but do not let it boil.
9. Serve the soup in bowls, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 12g
Protein: 6g
Sodium: 600mg
Substitutions for ingredients:
- You can use any type of mushrooms you like in this recipe.
- If you don't have heavy cream, you can use half-and-half or milk instead.
- You can use gluten-free flour if you need to make this recipe gluten-free.
Variations:
- Add some chopped bacon or ham to the soup for extra flavor.
- Use vegetable broth instead of chicken broth to make this soup vegetarian.
- Add some chopped carrots and celery to the soup for extra vegetables.
Tips and tricks:
- Be sure to cook the mushrooms until they release their moisture and start to brown, as this will give the soup a richer flavor.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
- Be careful not to let the soup boil after you add the cream, as this can cause it to curdle.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until it is hot.
Presentation ideas:
- Serve the soup in bowls, garnished with fresh parsley.
Garnishes:
- Fresh parsley
Pairings:
- Serve this soup with a crusty bread or crackers for dipping.
Suggested side dishes:
- A simple green salad or roasted vegetables would be a great side dish for this soup.
Troubleshooting advice:
- If the soup is too thick, you can thin it out with a little more broth or cream.
- If the soup is too thin, you can thicken it by adding a little more flour.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Sopocka Mushroom Soup is a traditional Polish soup that originated in the town of Sopot.
Flavor profiles:
- This soup is rich, creamy, and savory, with a deep mushroom flavor.
Serving suggestions:
- Serve this soup as a starter for a dinner party or as a comforting meal on a chilly day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Polish
Taste: Savory, Earthy, Rich, Creamy, Herbaceous