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Portabello Mushroom Soup
RECIPE BY: Sue L
A rich creamy soup; can be made up to 3 days ahead.
Posted on: Sep 3, 2002
Ingredients
Directions
1
Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.2
Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.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.4
Simmer, partially covered, for about 10 minutes.5
Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.6
Return the pureed soup to the pan and add the cream.7
Cook over low heat until just heated through, but do not boil.8
Adjust seasonings if necessary, and serve garnished with parsley.
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Featured Reviews for This Recipe
From: littlekittentoes
On Feb 14, 2008
Everyone I've served this to loves it (including me)! It's even been a hit when using 1/4 the amount of butter and skim milk in place of the cream (for health reasons). I add some 'cheap' mushrooms to the mix to help thicken up the blended soup, and reserve some portabello chunks for the finished product. Will make this again and again!
From: Dee514
On Sep 17, 2002
Thanks sooooo much for posting this! It was wonderful!! I must confess that I didn't follow your recipe exactly, partly due to my market and partly personal preference. The portobellos were awful, so I was forced to buy the "baby bellas" (1 lb) and used them instead, I also added some white mushrooms (button?) because I had them on hand, a pinch of nutmeg and a splash of chardonnay. (I seem to add wine to everything these days LOL.) For dietary reasons, I substituted fat free half & half for the heavy cream. This was by all means the BEST mushroom soup I've ever had, bar none...better than my own recipe (which I thought was wonderful) that I've used for years! I will definitely add this to my "regulars" 
From: Skipper/Sy
On Sep 23, 2002
Very, very good Mushroom Soup! I used 4 portbello mushrooms and 1/2 & 1/2 cream, plus celery leaves chopped up as garnish. At first, I did not puree the soup and it tasted good. Then decided to puree it and the soup was better. Next time I will add some white buttom mushrooms at the end and cut up into big slices (not pureed).
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (295g) Recipe makes 8 servings The following items or measurements are not included below: 1/2 teaspoon pepper |
||
| Calories 225 | ||
| Calories from Fat 162 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.0g | 27% | |
| Saturated Fat 10.9g | 54% | |
| Monounsaturated Fat 5.2g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 56mg | 18% | |
| Sodium 364mg | 15% | |
| Potassium 414mg | 11% | |
| Total Carbohydrate 12.6g | 4% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 3.1g | ||
| Protein 5.9g | 11% | |
| Vitamin A 1151mcg | 23% | |
| Vitamin B6 0.1mg | 7% | |
| Vitamin B12 0.3mcg | 4% | |
| Vitamin C 6mg | 11% | |
| Vitamin E 0mcg | 2% | |
| Calcium 52mg | 5% | |
| Iron 1mg | 7% | |
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