“mushroom Soup”
Indulge in the warm and hearty goodness of mushroom soup, a classic dish that brings comfort with every spoonful. This recipe showcases the earthy flavors of mushrooms, enhanced by aromatic herbs and spices, making it a delightful starter or a satisfying meal on its own. Perfect for chilly evenings, this soup is not only easy to prepare but also incredibly nourishing. Let’s dive into the delightful world of mushroom soup!
Ingredients
– 500g fresh mushrooms, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tablespoons olive oil
– 1 teaspoon thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 10 minutes, while cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 250 calories, 10g protein, 18g fat, 15g carbohydrates, and 2g fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions and sauté until translucent.
3. Stir in minced garlic and cook for an additional minute.
4. Add the sliced mushrooms and cook until they release their moisture.
5. Sprinkle in the thyme, salt, and pepper.
6. Pour in the vegetable broth and bring to a boil.
7. Reduce heat and simmer for 15 minutes.
8. Use an immersion blender to puree the soup until smooth.
9. Stir in the heavy cream and heat through.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can easily substitute heavy cream with coconut milk for a dairy-free option. Additionally, any variety of mushrooms can be used, such as shiitake or portobello, to add different flavors.
Serving and Pairings
Mushroom soup pairs wonderfully with crusty bread or a fresh garden salad. For a heartier meal, serve it alongside a grilled cheese sandwich or a quiche.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over low heat, stirring occasionally. This soup can also be frozen for up to 3 months; just ensure it’s cooled completely before freezing.
Cooking Mistakes
– Don’t skip sautéing the mushrooms; it enhances the flavor.
– Avoid overcooking the garlic to prevent bitterness.
– Use low-sodium broth to control salt levels.
– Don’t skip the immersion blending if you prefer a smooth texture.
– Always taste and adjust seasoning before serving.
Helpful Tips
– Opt for a mix of mushrooms for added depth of flavor.
– Use fresh herbs for a more vibrant taste.
– Experiment with spices like nutmeg for a unique twist.
– Adjust the cream for a lighter soup.
– For extra richness, add a pat of butter before serving.
FAQs
Can I use dried mushrooms for this recipe?
Yes, dried mushrooms can be used, but they should be rehydrated in warm water before adding them to the soup to ensure a good texture.
Is mushroom soup gluten-free?
This recipe is gluten-free as long as you use gluten-free broth. Always double-check the ingredients to be safe.
How long can I store mushroom soup?
You can store mushroom soup in the refrigerator for up to 3 days or freeze it for up to 3 months for later enjoyment.
Can I make mushroom soup vegan?
Absolutely! Substitute the heavy cream with coconut milk and use vegetable broth to keep it vegan-friendly.
What mushrooms are best for this soup?
Cremini and button mushrooms are popular choices, but feel free to mix in shiitake or portobello for more flavor complexity.
Conclusion
Mushroom soup is a timeless classic that offers comfort and warmth in every bowl. With its rich flavors and creamy texture, this recipe is sure to become a favorite in your kitchen. Easy to make and delightful to taste, it’s the perfect dish for any occasion. Enjoy your culinary adventure with this delicious mushroom soup!
Mushroom Soup
Ingredients
- 500 g fresh mushrooms sliced
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add the sliced mushrooms and cook until they release their moisture.
- Sprinkle in the thyme, salt, and pepper.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and heat through.
- Serve hot, garnished with fresh parsley.