Ingredients with Measurements:
- 1 pound of wild mushrooms, sliced
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 4 cups of vegetable broth
- 1 cup of heavy cream
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 4-6 Flädle (German-style crepes), sliced into thin strips
- Fresh parsley for garnish
Special equipment needed:
- Large soup pot
- Blender or immersion blender
Step-by-step instructions:
1. In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the sliced wild mushrooms to the pot and sauté until they are tender and have released their liquid.
3. Add the vegetable broth, dried thyme, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
4. Using a blender or immersion blender, puree the soup until it is smooth.
5. Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until it is hot but not boiling.
6. Add the sliced Flädle to the soup and let them simmer for a few minutes until they are heated through.
7. Ladle the soup into bowls and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Soup should be heated over low heat until hot but not boiling.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 320
Fat per serving: 20g
Carbohydrates per serving: 25g
Protein per serving: 10g
Substitutions for ingredients:
- You can use any type of mushrooms you like in this recipe.
- If you don't have vegetable broth, you can use chicken broth or water instead.
- You can use half-and-half or milk instead of heavy cream.
Variations:
- Add some chopped bacon or pancetta to the soup for extra flavor.
- Add some chopped kale or spinach to the soup for extra nutrition.
- Use different herbs, such as rosemary or oregano, instead of thyme.
Tips and tricks:
- Be sure to clean your mushrooms thoroughly before slicing them.
- If you don't have Flädle, you can use any type of thin crepes or noodles.
- If you want a thicker soup, you can add a roux (equal parts butter and flour) to the soup before adding the cream.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stove, stirring occasionally, until it is heated through.
Presentation ideas:
Serve the soup in a bowl with a slice of crusty bread on the side.
Garnishes:
Garnish the soup with fresh parsley or chopped chives.
Pairings:
Serve the soup with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve the soup with a slice of crusty bread or some crackers.
Troubleshooting advice:
- If the soup is too thin, you can add a roux (equal parts butter and flour) to the soup before adding the cream.
- If the soup is too thick, you can add more broth or cream to thin it out.
Food safety advice:
Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Flädlesuppe is a traditional German soup made with thin crepes or noodles.
Flavor profiles:
This soup is rich and creamy with a savory mushroom flavor.
Serving suggestions:
Serve the soup as a first course or as a light lunch or dinner.
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Region: German