Recipe by Sue Lau
A rich creamy soup; can be made up to 3 days ahead.
Top Review by Dee514
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" :)
- 4 tablespoons unsalted butter
- 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
- 1 large onion, chopped
- 3 large portabella mushrooms, dark gills scraped out, mushrooms chopped
- 3 tablespoons all-purpose flour
- 1 1⁄2 teaspoons dried thyme leaves
- 1 bay leaf
- 6 cups low sodium chicken broth
- 1 teaspoon salt
- 1 teaspoon sugar
- 1⁄2 teaspoon pepper
- 1 cup heavy cream
- 1⁄4 cup chopped fresh parsley
Directions See How It's Made
- Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
- Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
- 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.
- Simmer, partially covered, for about 10 minutes.
- Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
- Return the pureed soup to the pan and add the cream.
- Cook over low heat until just heated through, but do not boil.
- Adjust seasonings if necessary, and serve garnished with parsley.