Portabella Mushroom Soup
"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."
Ingredients
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 by Step Method
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
No special items needed.