PORTABELLA MUSHROOM SOUP
Make and share this Portabella Mushroom Soup recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
DELMONICO'S PUREE OF PORTABELLA MUSHROOM SOUP
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.
Provided by Julesong
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
PORTOBELLO MUSHROOM ONION SOUP
With a side salad, this makes a wonderful meal. Portobello mushrooms are a great addition to French onion soup. - Melissa Fitzgerald, Jeanette, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 13 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onions and thyme in 1 tablespoon butter until onions are tender, about 8 minutes. Reduce heat; cook, uncovered, over low heat for 20 minutes or until onions are golden brown, stirring occasionally. Remove onions to a bowl., In the same pan, melt remaining butter. Add mushrooms, brandy if desired and garlic; saute for 1 minute. Return onions to pan. Add broth, wine and pepper; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until onions are very tender. , Meanwhile, place French bread slices on a baking sheet; top each slice with provolone cheese. Broil 4-6 inches from the heat for 1-2 minutes or until cheese is melted. Discard thyme sprigs from soup; top soup with cheese-topped bread.
Nutrition Facts : Calories 188 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 811mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
ULTRA LIGHT PORTABELLA MUSHROOM SOUP
This is all about the mushrooms, without heavy components getting in the way of the fantastic flavor of the portabellas.
Provided by Late Night Gourmet
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat 4 tablespoons of butter in a pan on medium heat. Saute onions until softened, about 8 minutes, stirring occasionally. Add garlic and thyme, and cook for an additional 2 minutes while constantly stirring.
- Stir in chopped mushrooms and any fragments from the sliced mushrooms (the best slices of the baby bella mushrooms are reserved for later use). Stir in thoroughly to coat with the contents of the pan. Stir occasionally for 20 minutes, allowing some moisture to evaporate from the mushrooms.
- Add stock to the pan and lower heat to medium-low. Cook for half an hour uncovered.
- Pour contents of the pan into a blender and puree until is achieves desired consistency. Return to the pan and add milk. Season with salt and pepper, adjusting to taste.
Nutrition Facts : Calories 82.8, Fat 5.4, SaturatedFat 3.2, Cholesterol 10.2, Sodium 357.8, Carbohydrate 6.2, Fiber 1.3, Sugar 2.4, Protein 3.5
PORTABELLA MUSHROOM SOUP
Published in Bon Appetit magazine, this recipe is from Van Gogh's Restaurant and Bar in Roswell, GA...my favorite hangout when I lived in Atlanta. Delicious!
Provided by Epi Curious
Categories Low Protein
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in heavy large pot over medium heat. Add leeks and onion; saute' until tender, about 10 minutes.
- Add mushrooms and saute' 5 minutes.
- Reduce heat to low. Add flour; cook until mixture is thick, stirring occasionally, about 3 minutes.
- Gradually stir in stock and half of sherry. Bring soup to a boil, stirring. Reduce heat and simmer until thickened, about 10 minutes.
- Stir in half-and-half. Simmer umtil slightly thickened, about 10 minutes.
- Stir in cayenne pepper. Season to taste with white pepper and salt. Stir remaining sherry into soup. Bring to simmer and serve.
Nutrition Facts : Calories 341.8, Fat 18.8, SaturatedFat 11.1, Cholesterol 53.8, Sodium 226.5, Carbohydrate 27.8, Fiber 2.5, Sugar 7, Protein 8.5
ULTRA LIGHT PORTABELLA MUSHROOM SOUP
This soup is all about the mushrooms...there's no mistaking the difference between freshly-made mushroom soup and the stuff in a can! If you're feeling ambitious, make a stock yourself using 5 cups of water, sliced carrots, onions, thyme, and the veins scraped from the portabella mushrooms, stweing for 4 hours on low heat. Strain the vegetables out, and you'll have about 4 cups of stock remaining.
Provided by Late Night Gourmet
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 4 tablespoons of butter in a pan on medium heat. Saute onions until softened, about 8 minutes, stirring occasionally. Add garlic and thyme, and cook for an additional 2 minutes while constantly stirring.
- Stir in chopped mushrooms and any fragments from the sliced mushrooms. Stir in thoroughly to coat with the contents of the pan. Stir occasionally for 20 minutes, allowing some moisture to evaporate from the mushrooms.
- Add stock to the pan and lower heat to medium-low. Cook for half an hour uncovered.
- Pour contents of the pan into a blender and puree until is achieves desired consistency. Return to the pan. Season with salt and pepper, adjusting to taste.
Nutrition Facts : Calories 89.7, Fat 5.9, SaturatedFat 3.4, Cholesterol 10.2, Sodium 445.4, Carbohydrate 7.5, Fiber 2.2, Sugar 4.2, Protein 3.8
SHERRIED CREAM OF PORTOBELLO MUSHROOM SOUP
Categories Soup/Stew Milk/Cream Blender Mushroom Onion Vegetarian Quick & Easy Lunch Sherry Winter Simmer Gourmet
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Quarter and thinly slice mushrooms and chop onion. In a heavy saucepan cook mushrooms and onion in butter over moderate heat, stirring occasionally, until softened and any liquid mushrooms give off is evaporated. Add water and cream and simmer 15 minutes. In a blender purée half of mixture (use caution when blending hot liquids) and stir purée, Sherry, and salt and pepper to taste into mixture remaining in pan. Heat soup until hot and stir in chives.
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