Portabella Mushroom Soup

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

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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

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.