Portabella Mushroom Soup Recipe #39149
A rich creamy soup; can be made up to 3 days ahead.
by Sue L
45 min | 10 min prep
SERVES 8
- 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
- Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
- Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
- 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.
- Simmer, partially covered, for about 10 minutes.
- Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
- Return the pureed soup to the pan and add the cream.
- Cook over low heat until just heated through, but do not boil.
- Adjust seasonings if necessary, and serve garnished with parsley.
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5 stars