Ingredients with Measurements:
- 1 pound mixed wild mushrooms, cleaned and sliced
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup crumbled blue cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme leaves for garnish
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large soup pot, heat the butter and olive oil over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the sliced mushrooms and sauté until they release their liquid and start to brown.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Reduce the heat and let the soup simmer for 20 minutes.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream and crumbled blue cheese.
8. Heat the soup over medium heat until the cheese is melted and the soup is heated through.
9. Season with salt and pepper to taste.
10. Ladle the soup into bowls and garnish with fresh thyme leaves.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 28g
Carbohydrates: 12g
Protein: 14g
Sodium: 800mg
Substitutions for ingredients:
- Any type of mushrooms can be used in place of wild mushrooms.
- Gorgonzola or Roquefort cheese can be used in place of blue cheese.
Variations:
- Add chopped bacon or pancetta for extra flavor.
- Use half-and-half or milk instead of heavy cream for a lighter version.
- Add a splash of white wine or sherry to the soup for extra depth of flavor.
Tips and tricks:
- Be sure to clean the mushrooms thoroughly before slicing.
- Use an immersion blender for easier blending and less mess.
- Serve the soup with crusty bread for dipping.
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 stove, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh thyme leaves.
Garnishes:
Fresh thyme leaves
Pairings:
Crusty bread, salad, or grilled cheese sandwich
Suggested side dishes:
Roasted vegetables, garlic bread, or Caesar salad
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 and thicken.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers 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 cuisines around the world.
Flavor profiles:
This soup has a rich and creamy flavor with a tangy kick from the blue cheese.
Serving suggestions:
Serve the soup as a main course or as a starter for a dinner party.
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