Recipe by Julesong
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.
Top Review by eyelady
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.
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter (optional)
- 1 cup diced onion
- 1⁄2 cup diced celery
- 1⁄2 cup diced leek
- 1 lb portabella mushroom, gills removed, trimmed and diced
- 1⁄2 teaspoon chopped garlic, to taste
- 1⁄4 teaspoon chopped fresh thyme leave
- 1⁄2 cup dry sherry
- 6 cups vegetable stock
- salt & freshly ground black pepper
- 1⁄2 cup freshly grated parmesan cheese
Directions See How It's Made
- 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.
- Add the cleaned and trimmed sliced portabellos, garlic, and thyme and cook an additional 5 minutes, stirring often.
- Add the sherry and sauté until the liquid is reduced to about 1 tablespoon, about 5 to 7 minutes.
- 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.
- Puree batches of soup in a well-covered blender, processing until smooth and all the soup has been made creamy.
- Return soup to saucepan and make sure it’s all heated through.
- Garnish servings with Parmesan cheese, and enjoy!
- Source: LA Times, Jan 26, 2005.