Gombaleves (creamy Mushroom Soup)
Gombaleves, also known as Creamy Mushroom Soup, is a classic dish in Palatine cuisine. This rich and flavorful soup is perfect for a cozy night in or as a starter for a special meal.
Ingredients
- 1 pound fresh mushrooms, sliced
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and garlic, and sauté until softened.
- Add the sliced mushrooms and cook until they release their liquid and become golden brown.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and simmer for 15 minutes.
- Stir in the heavy cream and season with salt and pepper to taste.
- Simmer for an additional 5 minutes, then remove from heat.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
- Return the soup to the pot and reheat if necessary before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 15g
- Protein
- 8g
- Fat
- 12g
Supplies
Large pot Immersion blender or regular blender Soup ladle
Tools
Cutting board Knife Sauté pan
Serving suggestions
Serve the Gombaleves hot, garnished with a dollop of sour cream and a sprinkle of fresh herbs, such as parsley or chives. It pairs well with crusty bread or a side salad.
Tips & tricks
For a richer flavor, you can use a combination of different types of mushrooms, such as cremini, shiitake, and oyster mushrooms.
Cost
$10