Delmonico's Puree of Portabella Mushroom Soup

Total Time
45mins
Prep
10 mins
Cook
35 mins

A delicious creamy – yet non-dairy – soup! "This soup is satisfying, but light. It's great for weekend suppers with a salad or sandwich." --Barbara Hansen, LA Times Staff Writer.

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Ingredients

Nutrition

Directions

  1. In a large saucepan over medium heat, melt together the olive oil and butter, then add the onion, celery, and leeks, and sauté until translucent, about 5 minutes.
  2. Add the cleaned and trimmed sliced portabellos, garlic, and thyme and cook an additional 5 minutes, stirring often.
  3. Add the sherry and sauté until the liquid is reduced to about 1 tablespoon, about 5 to 7 minutes.
  4. Add the stock and increase temperature to bring to a boil, then reduce heat and simmer for 15 minutes; season to taste with salt and freshly ground pepper.
  5. Puree batches of soup in a well-covered blender, processing until smooth and all the soup has been made creamy.
  6. Return soup to saucepan and make sure it’s all heated through.
  7. Garnish servings with Parmesan cheese, and enjoy!
  8. Source: LA Times, Jan 26, 2005.
Most Helpful

Wonderful flavor. Followed the recipe exactly. I did mine in a Vita-mix so was even able to cook the soup in the machine after sauteeing the veggies. Didn't freeze too well but I think that if it had gone back in the blender for a few minutes the texture would have been fine.

5 5

This soup is awesome. I had a bottle of cooking sherry but decided not to add since I'm on a detox diet and it was still wonderful!

4 5

In fairness to the chef, I had to do a bunch of substituting due to availability and ability to afford ingredients. I had to use button mushrooms (they were on sale), Merlot instead of sherry, and I used beef broth instead of vegetable stock because i thought it would give it a deeper flavor. It was OK. Since I can't afford portabella mushrooms, I probably won't make this again. But my guess, with the original ingredients, it would be really delicious.