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.
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
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
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
SLOW COOKER/ CROCK POT CREAM OF PORTABELLA BARLEY SOUP
I just found this in a slow cooker cookbook and it is slow cooking in my crockpot as I type lol! The house smells wonderful so I'm hoping this soup tastes just as good as it smells. It is a very easy recipe to throw together, great for a fall day!
Provided by my3girlz
Categories Lunch/Snacks
Time 8h7m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauté mushrooms and onions over medium heat for 4-5 minutes.
- Transfer to crock pot.
- Stir in broth, barley, sherry, sage, garlic and white pepper.
- Cover and cook on low until the barley is tender, 6 to 8 hours (or high 4 to 6 hours).
- Stir in the milk and cook until hot 15 to 30 minutes.
- Ladle into bowl, garnish with parsley and serve!
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