Ingredients with Measurements:
- 1 pound mixed wild mushrooms (such as shiitake, oyster, and chanterelle), cleaned and sliced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh thyme
- Salt and pepper, to taste
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 onions and garlic and cook until softened, about 5 minutes.
2. Add the sliced mushrooms and thyme to the pot and cook until the mushrooms have released their liquid and are tender, about 10 minutes.
3. Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 2-3 minutes to cook off the raw flour taste.
4. Pour in the chicken or vegetable broth and bring the mixture to a simmer. Cook for 10-15 minutes to allow the flavors to meld together.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until warmed through.
7. Season the soup with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 25g
Carbohydrates: 15g
Protein: 5g
Sodium: 800mg
Substitutions for ingredients:
- Any combination of mushrooms can be used, including cremini, portobello, and button mushrooms.
- Half-and-half or milk can be used in place of heavy cream.
- Cornstarch can be used in place of flour for a gluten-free option.
Variations:
- Add a splash of white wine or sherry to the soup for added depth of flavor.
- Top the soup with croutons or a dollop of sour cream for added texture.
- Add cooked chicken or sausage to the soup for a heartier meal.
Tips and tricks:
- Be sure to clean the mushrooms thoroughly to remove any dirt or debris.
- Use an immersion blender for easier and safer blending.
- Taste the soup before adding salt, as the broth may already be salty.
Storage instructions:
Store 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 until warmed through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of fresh thyme.
Garnishes:
- Fresh thyme
- Croutons
- Sour cream
Pairings:
- Crusty bread
- Salad
- Roasted vegetables
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
- Roasted asparagus
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Mushroom soup has been a popular dish for centuries, with variations found in many different cultures around the world. Wild mushrooms were traditionally foraged in the forest and used in soups and stews.
Flavor profiles:
This soup is rich and creamy, with a deep umami flavor from the mushrooms. The thyme adds a subtle earthiness to the dish.
Serving suggestions:
Serve this soup as a first course for a dinner party or as a cozy meal on a chilly evening.
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