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    You are in: Home / Recipes / Delmonico's Puree of Portabella Mushroom Soup Recipe
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    Delmonico's Puree of Portabella Mushroom Soup

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Julesong's Note:

    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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    Units: US | Metric


    1. 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. 2
      Add the cleaned and trimmed sliced portabellos, garlic, and thyme and cook an additional 5 minutes, stirring often.
    3. 3
      Add the sherry and sauté until the liquid is reduced to about 1 tablespoon, about 5 to 7 minutes.
    4. 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. 5
      Puree batches of soup in a well-covered blender, processing until smooth and all the soup has been made creamy.
    6. 6
      Return soup to saucepan and make sure it’s all heated through.
    7. 7
      Garnish servings with Parmesan cheese, and enjoy!
    8. 8
      Source: LA Times, Jan 26, 2005.

    Browse Our Top Mushroom Recipes

    Ratings & Reviews:

    • on April 24, 2011

      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.

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    • on June 17, 2010


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 01, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Delmonico's Puree of Portabella Mushroom Soup

    Serving Size: 1 (114 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 125.5
    Calories from Fat 64
    Total Fat 7.2 g
    Saturated Fat 2.1 g
    Cholesterol 7.3 mg
    Sodium 144.6 mg
    Total Carbohydrate 7.6 g
    Dietary Fiber 1.7 g
    Sugars 3.7 g
    Protein 5.2 g

    The following items or measurements are not included:

    vegetable stock

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