Ingredients with Measurements:
- 1/2 cup dried porcini mushrooms
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup white wine
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the dried porcini mushrooms in hot water for 20 minutes. Drain and chop them.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until soft and fragrant.
3. Add the chopped porcini mushrooms and sauté for another 5 minutes.
4. Pour in the white wine and let it cook until it has reduced by half.
5. Add the chicken or vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for 20 minutes.
6. Add the heavy cream and stir well. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with grated Parmesan cheese and chopped parsley.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Boiling for cooking the soup
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 28g
- Carbohydrates: 10g
- Protein: 7g
Substitutions for ingredients:
- Fresh mushrooms can be used instead of dried porcini mushrooms.
- Red wine can be used instead of white wine.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add cooked chicken or shrimp for a heartier soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add other vegetables such as carrots, celery, or potatoes for more flavor and texture.
Tips and tricks:
- Make sure to soak the dried porcini mushrooms in hot water for at least 20 minutes to rehydrate them.
- Use a good quality Parmesan cheese for the best flavor.
- Adjust the seasoning to your taste.
Storage instructions:
- Store the leftover soup 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 individual bowls and garnish with chopped parsley and grated Parmesan cheese.
Garnishes:
- Chopped parsley and grated Parmesan cheese
Pairings:
- Serve with crusty bread or crackers.
Suggested side dishes:
- Salad or roasted vegetables
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 longer time to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to a temperature of at least 165°F to ensure it is safe to eat.
Food history:
- Soup alla Canavese is a traditional Italian soup from the Piedmont region.
Flavor profiles:
- Earthy and savory from the porcini mushrooms
- Creamy and rich from the heavy cream and Parmesan cheese
- Bright and acidic from the white wine
Serving suggestions:
- Serve as a first course or a light meal.
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Region: Italian