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    You are in: Home / Recipes / Portabella Mushroom Soup Recipe
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    Portabella Mushroom Soup

    Portabella Mushroom Soup. Photo by Sue Lau

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Sue Lau's Note:

    A rich creamy soup; can be made up to 3 days ahead.

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    Units: US | Metric


    1. 1
      Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
    2. 2
      Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
    3. 3
      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.
    4. 4
      Simmer, partially covered, for about 10 minutes.
    5. 5
      Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
    6. 6
      Return the pureed soup to the pan and add the cream.
    7. 7
      Cook over low heat until just heated through, but do not boil.
    8. 8
      Adjust seasonings if necessary, and serve garnished with parsley.

    Ratings & Reviews:

    • on September 17, 2002


      Thanks sooooo much for posting this! It was wonderful!! I must confess that I didn't follow your recipe exactly, partly due to my market and partly personal preference. The portobellos were awful, so I was forced to buy the "baby bellas" (1 lb) and used them instead, I also added some white mushrooms (button?) because I had them on hand, a pinch of nutmeg and a splash of chardonnay. (I seem to add wine to everything these days LOL.) For dietary reasons, I substituted fat free half & half for the heavy cream. This was by all means the BEST mushroom soup I've ever had, bar none...better than my own recipe (which I thought was wonderful) that I've used for years! I will definitely add this to my "regulars" :)

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    • on September 23, 2002


      Very, very good Mushroom Soup! I used 4 portbello mushrooms and 1/2 & 1/2 cream, plus celery leaves chopped up as garnish. At first, I did not puree the soup and it tasted good. Then decided to puree it and the soup was better. Next time I will add some white buttom mushrooms at the end and cut up into big slices (not pureed).

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    • on September 23, 2002


      This soup was very tasty and will go into the cookbook to have again. I used white mushrooms and added a few shitakes. The thyme seasoning was just right but I did add some garlic. Very creamy. Easy to put together and was quickly on the table. I served with slices of French bread toasted. Thank you for posting. Catherine

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    Read All Reviews (62)


    Nutritional Facts for Portabella Mushroom Soup

    Serving Size: 1 (295 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 223.8
    Calories from Fat 162
    Total Fat 18.0 g
    Saturated Fat 10.8 g
    Cholesterol 56.0 mg
    Sodium 365.9 mg
    Total Carbohydrate 12.0 g
    Dietary Fiber 1.3 g
    Sugars 3.2 g
    Protein 5.8 g

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