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    You are in: Home / Recipes / Cream of Portobello Soup With Puff Pastry Tops Recipe
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    Cream of Portobello Soup With Puff Pastry Tops

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    2 Total Reviews

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    • on February 21, 2011

      This was great! What a beautiful presentation too! Very rich and flavourful and worth the extra bit of effort. I made this the day before and was worried the pastry would cook before the soup would get hot, but the timing was actually perfect. I used Sherry.

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    • on February 12, 2006

      This soup is so delicious and also impressively beautiful so it's perfect for a small dinner party. I prepared it this morning and then was able to go out and do stuff and come home, get the rest of dinner prepared and pop the soup bowls into the oven 30 minutes before dinner was ready. I halved the recipe for just my husband and myself and made as written otherwise, except for the chives....mine are hidden under snow right now so I used minced green onion tops. Oh, and I also used my 'boat motor' immersion blender to puree the soup...I just did it sporadically in spots and ended up with some pureed mushrooms and some nice chunky bits. It DOES taste as good as it looks, it's SO delicious! Thanks for this recipe Homegirl, I'm planning on making this for my Aunt and Uncle Up North :)

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    Nutritional Facts for Cream of Portobello Soup With Puff Pastry Tops

    Serving Size: 1 (620 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1069.2
    Calories from Fat 696
    Total Fat 77.3 g
    Saturated Fat 29.9 g
    Cholesterol 143.2 mg
    Sodium 975.4 mg
    Total Carbohydrate 70.5 g
    Dietary Fiber 5.0 g
    Sugars 8.4 g
    Protein 19.8 g

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