Ingredients with Measurements:
- 1 cup chopped walnuts
- 1 pound sliced mushrooms
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Blender or immersion blender
Step-by-Step Instructions:
1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and minced garlic to the pot and sauté until onions are translucent.
3. Add sliced mushrooms to the pot and sauté until they release their liquid and become tender.
4. Add chopped walnuts to the pot and stir to combine.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat and let simmer for 20 minutes.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and add heavy cream.
9. Season with salt and pepper to taste.
10. Heat the soup over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 38g
Carbohydrates: 12g
Protein: 9g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or beef broth.
- Heavy cream can be substituted with coconut cream or almond milk for a dairy-free option.
- Walnuts can be substituted with pecans or cashews.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Add a tablespoon of miso paste for added umami flavor.
- Add a teaspoon of thyme or rosemary for an earthy flavor.
Tips and Tricks:
- Toast the walnuts before adding them to the soup for a deeper nutty flavor.
- Use an immersion blender for easier blending and less mess.
- Serve the soup with a dollop of sour cream or crème fraîche for added creaminess.
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 until warmed through.
Presentation Ideas:
Serve the soup in a bowl with a sprig of fresh thyme or rosemary on top.
Garnishes:
- Chopped walnuts
- Croutons
- Fresh herbs
Pairings:
- Crusty bread
- Salad with a vinaigrette dressing
- Roasted vegetables
Suggested Side Dishes:
- Grilled cheese sandwich
- Quinoa salad
- Baked sweet potato
Troubleshooting Advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food Safety Advice:
- Make sure to store the soup in an airtight container in the refrigerator to prevent bacteria growth.
- Reheat the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
Walnuts have been used in cooking for centuries and are believed to have originated in Persia. Mushrooms have also been used in cooking for thousands of years and were considered a delicacy by the ancient Greeks and Romans.
Flavor Profiles:
This soup has a rich and creamy texture with a nutty flavor from the walnuts and an earthy flavor from the mushrooms.
Serving Suggestions:
Serve the soup as a starter for a dinner party or as a comforting meal on a chilly day.
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