Portabella Mushroom Soup Recipes

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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



Portabella Mushroom Soup image

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.

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

CREAMY PORTOBELLO SOUP

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10



Creamy Portobello Soup image

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.

Nutrition Facts : Calories 368, Fat 21 grams, SaturatedFat 12 grams, Cholesterol 90 milligrams, Sodium 1072 milligrams, Carbohydrate 23 grams, Fiber 3 grams, Protein 19 grams

4 tablespoons unsalted butter
1 8-ounce ham steak, diced
4 leeks (white and light green parts only), thinly sliced
Kosher salt and freshly ground pepper
2 5-inch portobello mushroom caps, stemmed and chopped
3 tablespoons all-purpose flour
3 tablespoons dry sherry or madeira wine (optional)
2 cups low-sodium chicken broth
1 cup half-and-half
Crusty bread, for serving (optional)

PORTABELLA MUSHROOMS

Make and share this Portabella Mushrooms recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7



Portabella Mushrooms image

Steps:

  • Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap.
  • Place, smooth side up, in large, shallow glass dish.
  • Combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly.
  • Let stand for 15 minutes.
  • Reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
  • Turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed.
  • Arrange Parmesan over top; cook, covered, for about 2 minutes or until melted.

Nutrition Facts : Calories 179.4, Fat 15.8, SaturatedFat 3.1, Cholesterol 6.2, Sodium 157.9, Carbohydrate 5.7, Fiber 1.1, Sugar 4, Protein 4.6

4 portabella mushrooms
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons fresh thyme, Chopped (or 1/2 tsp/2 mL dried)
1 pinch salt
1 pinch pepper
1 ounce parmesan cheese, shaved

CREAMY MUSHROOM SOUP

This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.

Provided by Lori

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 9



Creamy Mushroom Soup image

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.

Nutrition Facts : Calories 233.9 calories, Carbohydrate 13.3 g, Cholesterol 52.9 mg, Fat 18.6 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 119.3 mg, Sugar 1.8 g

¼ cup butter
1 cup chopped shiitake mushrooms
1 cup chopped portobello mushrooms
2 shallots, chopped
2 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
1 cup half-and-half
salt and pepper to taste
1 pinch ground cinnamon

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



Portabella Mushroom Soup image

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

1/4 cup unsalted butter
5 leeks, chopped (white and pale green part only)
1 medium onion, chopped
10 ounces portabella mushrooms, chopped (4 generous cups)
1/4 cup flour
3 cups chicken stock or 3 cups chicken broth
4 tablespoons dry sherry
2 cups half-and-half
1/4 teaspoon cayenne pepper
white pepper, to taste

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



Ultra Light Portabella Mushroom Soup image

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

4 tablespoons light butter
1/2 onion, chopped
4 garlic cloves, grated
2 lbs portabella mushrooms, chopped
1 teaspoon thyme
4 cups vegetable stock
1 teaspoon salt, adjusted to taste
1/2 teaspoon black pepper, freshly ground to taste

PORTABELLA NIRVANA

Roasted portobello mushrooms are stuffed with a savory crab stuffing like a gigantic appetizer. If this isn't Heaven, your taste buds will be there anyway!

Provided by LJALEXSTADT

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 50m

Yield 4

Number Of Ingredients 9



Portabella Nirvana image

Steps:

  • Preheat your oven's broiler. Clean mushrooms, and remove stems, reserving them for later. Marinate the mushroom caps in Italian dressing for 15 minutes. Remove from marinade, and place into a baking dish.
  • Broil at least 6 inches from heat for about 10 minutes. Check occasionally to make sure they do not burn. Turn off the broiler, and preheat the oven to 400 degrees F (200 degrees C).
  • Melt butter in a skillet over medium-high heat. Chop reserved mushroom stems. Sautee onion, garlic, mushroom stems and celery until tender. Add the crabmeat, and heat until cooked through, about 5 minutes. Transfer the skillet mixture to a medium bowl, and mix in crackers, 1/3 cup of the cheese blend, and mix until well blended. Use some of the Italian dressing marinade to hold the mixture together if necessary. Pack the crab mixture into the cavities of the mushrooms. Season with salt and pepper to taste.
  • Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle remaining cheese over the tops, then return to the oven for 3 minutes, or until cheese has melted.

Nutrition Facts : Calories 455.3 calories, Carbohydrate 20.6 g, Cholesterol 60.3 mg, Fat 37.6 g, Fiber 1.4 g, Protein 10.9 g, SaturatedFat 14.1 g, Sodium 1387.4 mg, Sugar 7 g

2 large portobello mushrooms
1 (8 ounce) bottle Italian-style salad dressing
1 tablespoon minced onion
1 ½ teaspoons minced garlic
¼ cup butter
1 stalk celery, diced
½ cup crab meat, fresh or canned
20 buttery round crackers, crushed
⅔ cup Italian blend shredded cheese, divided

LENTIL AND PORTABELLA MUSHROOM SOUP

Make and share this Lentil and Portabella Mushroom Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8



Lentil and Portabella Mushroom Soup image

Steps:

  • Heat the oil in a 4-quart pot over med-high heat; add in onion; cook/stir until begins to soften, 2-3 minutes.
  • Add in mushrooms; continue cooking, stirring occasionally, until they soften and begin to release their liquid, about 5 minutes.
  • Stir in the tomatoes, lentils, and broth; bring to a boil.
  • Decrease heat to low, cover pan and simmer until soup has thickened and lentils are tender, about 1 hour.
  • Season to taste w/ salt, stir in parsley, and serve.

Nutrition Facts : Calories 162.2, Fat 2.1, SaturatedFat 0.3, Sodium 61, Carbohydrate 26.8, Fiber 11.7, Sugar 3.9, Protein 10.8

2 teaspoons olive oil
1 medium onion, finely chopped
1 lb portabella mushroom, stems removed, caps coarsely chopped
1 cup canned tomato, chopped, with their juices
1 cup dried brown lentils, picked over and rinsed
5 cups low-fat chicken stock (recipe #329596) or 5 cups vegetable stock, preferably homemade (Low-Fat Chicken Stock)
salt
1/2 cup chopped fresh parsley leaves

PORTABELLA MUSHROOM SOUP SLOW COOKER

Leaving some of the soup unprocessed gives an attractive appearance and makes ladeling from the pot simpler. Vegetarian, egg and gluten free.

Provided by English_Rose

Categories     Vegetable

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 9



Portabella Mushroom Soup Slow Cooker image

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.

Nutrition Facts : Calories 156, Fat 12, SaturatedFat 7.4, Cholesterol 27.9, Sodium 64, Carbohydrate 10.3, Fiber 2.1, Sugar 3.3, Protein 4.2

1 ounce butter
1 lb portabella mushroom
2 garlic cloves, crushed
1 onion, finely chopped
3 cups hot vegetable stock
2 teaspoons balsamic vinegar
1/2 cup sour cream
1/4 teaspoon black pepper
salt, to taste after cooking

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



Delmonico's Puree of Portabella Mushroom Soup image

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.

2 tablespoons extra virgin olive oil
1 tablespoon butter (optional)
1 cup diced onion
1/2 cup diced celery
1/2 cup diced leek
1 lb portabella mushroom, gills removed, trimmed and diced
1/2 teaspoon chopped garlic, to taste
1/4 teaspoon chopped fresh thyme leave
1/2 cup dry sherry
6 cups vegetable stock
salt & freshly ground black pepper
1/2 cup freshly grated parmesan cheese

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