Portabella Mushroom Soup

8
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"I think this may have been a Williams-Sonoma recipe, but I can't remember. It was from some holiday cookbook I no longer own. This is really rich and good. Don't forget to remove the dark gills under the caps or your soup will turn a dark unpleasant color. Scrape them off with a teaspoon."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (304.3 g)
  • Calories 162.1
  • Total Fat - 12.2 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 21.4 mg
  • Sodium - 767.3 mg
  • Total Carbohydrate - 11.2 g
  • Dietary Fiber - 2.2 g
  • Sugars - 3.5 g
  • Protein - 4.1 g
  • Calcium - 34.2 mg
  • Iron - 1.6 mg
  • Vitamin C - 11.3 mg
  • Thiamin - 0.1 mg

Step 1

Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.

Step 2

Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.

Step 3

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.

Step 4

Simmer, partially covered, for about 10 minutes.

Step 5

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

Step 6

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

Step 7

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

Step 8

Adjust seasonings if necessary, and serve garnished with parsley.

Tips & Variations


No special items needed.

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