Portabella Mushroom Soup

READY IN: 45mins
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" :)

Ingredients Nutrition

Directions

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

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