Soup Recipes » Mushroom Soup » Portobello Mushroom Soup

Portobello Mushroom Soup

Ingredients -

1/4 cup Unsalted Butter
5 Leeks (white & pale green only), chopped
1 medium White Onion, chopped
4 large Portobello Mushroom Caps, chopped
1/4 cup All-Purpose Flour
3 cups Chicken Stock or Broth
4 tablespoons Dry Sherry
2 cups Half-and-Half
1/4 teaspoon Cayenne Pepper
Ground White Pepper

Preparation:

1. Add unsalted butter to stockpot. Heat over medium heat.

2. Sauté leeks and onion in butter for 10 minutes, stirring frequently.

3. Stir in mushrooms. Sauté 5 minutes.

4. Reduce heat to low.

5. Stir in flour. Stir continuously for 3 minutes until mixture is thick.

6. Stir in chicken stock. Stir in 2-tablespoons dry sherry.

7. Bring soup to a boil over medium-high heat.

8. Reduce heat to low. Simmer 10 minutes.

9. Stir in half and half. Simmer 10 minutes, stirring frequently.

10. Season with cayenne pepper and white pepper.

11. Stir remaining 2-tablespoons sherry into soup.

12. Serve hot.

Soup Making Tips -
Portobello Mushrooms

	The large mushroom variety has a meat-like texture, and strong earthy flavor. Usage of Portobello mushrooms in soups and stews has appeal in the right recipe.

Soup Making Tips -
Adjusting Thickness

	Soups can be thickened with a thickening agent such as cornstarch or flour, or by adding pureed vegetables or potatoes. Soups can easily be thinned by adding more water or stock.

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