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Portabella Mushroom Soup

5.0(67)

Make and share this Portabella Mushroom Soup recipe from Food.com.

by PalatablePastime·published 2002-09-03

Vegetable

Servings

8 serving(s)

Total time

45 min

prep 10 min

Calories / serving

224 kcal

Ingredients (13)

serves

4 tablespoons unsalted butterbutter
2 leeks, white and light green parts only, halved lengthwise and thinly slicedleek
1 large onion, choppedonion
3 large portabella mushrooms, dark gills scraped out, mushrooms choppedmushroom
3 tablespoons all-purpose flourflour
1 1/2 teaspoons dried thyme leavesthyme
1 bay leafbay-leaf
6 cups low sodium chicken brothchicken-broth
1 teaspoon saltsalt
1 teaspoon sugarsugar
1/2 teaspoon pepperpepper
1 cup heavy creamheavy-cream
1/4 cup chopped fresh parsleyparsley

Instructions (8 steps)

01Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
02Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
03

Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.

04Simmer, partially covered, for about 10 minutes.

05Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.

06Return the pureed soup to the pan and add the cream.

07Cook over low heat until just heated through, but do not boil.

08Adjust seasonings if necessary, and serve garnished with parsley.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.