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Nutrition Facts
Serving Size 1 (295g) Recipe makes 8 servings
Calories 225
Calories from Fat 162		(72%)
Amount Per Serving		%DV
	Total Fat 18.0g	27%
	Saturated Fat 10.8g	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%
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Christmas Dinner 2007

Michelle Figueroa

Portabella Mushroom Soup

Recipe #39149 | 45 min | 10 min prep | add private note

⁽⁵⁰⁾ RATE IT NOW Print Recipe

By: Sue L
Sep 3, 2002

A rich creamy soup; can be made up to 3 days ahead.

SERVES 8 (change servings and units)

Ingredients

4 tablespoons unsalted butter
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1 large onion, chopped
3 large portabella mushrooms, dark gills scraped out, mushrooms chopped
3 tablespoons all-purpose flour
1 1/2 teaspoons dried thyme leaves
1 bay leaf
6 cups low sodium chicken broth
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1 cup heavy cream
1/4 cup chopped fresh parsley

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: IAteMyGluestick

On Oct 8, 2009

A very gourmet soup. I did cut back on the chicken broth by 1 cup, from other's suggestions, and then I added some cornstarch at the end to thicken it up. This was perfect for tonight's cold, wet weather. Thank you for the great recipe!

0 people found this review helpful

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From: Aleigha***=D***

On Aug 25, 2009

Best soup iv ever made, I added an extra onion and a few more mushrooms. And used parsley paste to add at the end. Except for that i followed recipe as such, only JUST feed 8. A keeper for sure ty for this recipe =]

0 people found this review helpful

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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"

11 people found this review helpful

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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).

6 people found this review helpful

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