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This Mushroom Soup is creamy and tasty, made with the natural flavor of mushrooms, aromatic herbs, and a smooth broth. It’s easy to make, very comforting, and perfect for chilly evenings or as a starter for a special dinner.
Ingredients:
2 tablespoons of unsalted butter
1 spoon of olive oil
1 small onion, chopped into tiny pieces.
2 cloves of garlic, diced
1 pound of fresh mushrooms (white, brown, or a mix), sliced.
2 tablespoons of all-purpose flour
4 cups of chicken or vegetable broth
1 cup of heavy cream
Half a cup of milk
Half of a small spoon of dried thyme.
Season with salt and pepper to taste.
You can sprinkle some chopped parsley, extra cooked mushrooms, or a bit of cream on top, if you prefer.
Instructions:
Fry the diced vegetables in oil.
Heat the butter and olive oil in a large pot over medium heat. Place the chopped onion in the pan and cook until it is tender, which usually takes about 4-5 minutes. Put the minced garlic in the pan and cook for another minute.
Get the mushrooms ready to cook.
Place the sliced mushrooms in the pot. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Add the flour.
Place the flour over the mushrooms and mix them until they are completely coated. Cook for 1-2 minutes to remove the raw flour taste.
Make the soup broth.
Pour the chicken or vegetable broth slowly while stirring to avoid lumps. Add the dried thyme and let the mixture cook slowly. Allow it to cook for 10-12 minutes to blend the flavors.
Stir the soup (if you want).
To prepare a smooth soup, use a hand blender directly in the pot or blend the soup in batches in a regular blender. To make a thicker soup, blend only half of it and leave the other half as it is.
Apply the lotion.
Reduce the temperature and stir in the thick cream and milk. Heat the mixture gently without boiling it, and season with salt and pepper as desired.
Serve customers.
Place the soup in bowls and garnish with fresh parsley, cooked mushrooms, or a bit of cream to make it visually appealing. Eat it warm with crispy bread or crackers.
Opinions:
To make it more exciting, use different types of mushrooms like shiitake, oyster, and cremini.
Substitute coconut milk for heavy cream to make a dairy-free version.
Store any leftover food in the refrigerator for up to 3 days and gently heat it on the stove when you are ready to eat.
Details:
Time required for preparation: 10 minutes
Time required for cooking: 30 minutes
Length: 40 minutes
Servings: 4 servings
Kindly provide the text you would like me to simplify. Broth
Method of doing something. Stove top.
Food: This text is about food. Persona de Estados Unidos.
Nutritional facts (per serving):
Calories: 250
Carbohydrates: 12 grams
Amount of protein: 5 grams
Fat content: 20 grams
Fat amount: 12 grams
Cholesterol level: 50 mg
Sodium: 600 mg
Fiber amount: 2 grams
Amount of sugar: 4 grams
This Mushroom Soup is a fantastic option for savoring a cozy and tasty bowl of earthy flavors!