Portabella Mushroom Soup Recipes

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.

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.

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.

Steps:

• Melt 2 tablespoons butter in a pot over medium-high heat and cook until lightly browned. Add the ham and cook until slightly browned, about 3 minutes. Remove the ham with a slotted spoon to a plate. Add 1/2 tablespoon butter, 1 cup leeks, and salt and pepper to taste. Cook 4 minutes, then add to the plate; set aside.
• Add the remaining 1 1/2 tablespoons butter, leeks, 1/2 teaspoon salt, and pepper to taste to the pot; cook until wilted, about 3 minutes. Add the mushrooms and cook 3 minutes. Sprinkle in the flour and cook, stirring, 2 minutes. Stir in 2 tablespoons sherry, if using, scraping up any browned bits, and cook until evaporated. Add the broth and 2 cups water. Cover and bring to a boil, then reduce the heat to low and simmer, uncovered, until the mushrooms are tender, 8 to 10 minutes.
• Puree the soup in batches in a blender until smooth, cracking the lid to let steam escape. Return to the pot, whisk in the half-and-half and bring just to a boil. Stir in three-quarters of the ham-leek mixture, the remaining 1 tablespoon sherry, if using, and salt and pepper to taste. Serve topped with the remaining ham and leeks.

Steps:

• Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
• Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

Steps:

• Pre heat the slow cooker on high.
• Melt butter in the cooker then add the onion and the garlic.
• Sweat for 40minutes with the lid on. Then add the mushrooms and stir.
• Continue to cook for a further 10 mins.
• Add the stock, vinegar and pepper.
• Cook with the lid on for 4hrs on high.
• Process 2/3 the contents of the slow cooker and add 2/3 of the sour cream.
• Pour the soup back into the slow cooker and heat till piping hot and ready to use.
• To serve pour into warmed bowls add a dollop of sour cream and a sprinkle of fresh parsley.

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.

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.