Creamy Portobello Soup Recipes

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PORTABELLA MUSHROOM SOUP



Portabella Mushroom Soup image

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

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

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.

CREAMY MUSHROOM SOUP



Creamy Mushroom Soup image

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

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

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

SHERRIED CREAM OF PORTOBELLO MUSHROOM SOUP



Sherried Cream of Portobello Mushroom Soup image

Categories     Soup/Stew     Milk/Cream     Blender     Mushroom     Onion     Vegetarian     Quick & Easy     Lunch     Sherry     Winter     Simmer     Gourmet

Yield Makes 2 servings

Number Of Ingredients 7

3/4 pound portobello mushrooms
1 small onion
1 tablespoon unsalted butter
1 1/2 cups water
1/2 cup heavy cream
2 tablespoons medium-dry Sherry
2 tablespoons thinly sliced fresh chives

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.

CREAM OF PORTOBELLO SOUP WITH PUFF PASTRY TOPS



Cream of Portobello Soup With Puff Pastry Tops image

Make and share this Cream of Portobello Soup With Puff Pastry Tops recipe from Food.com.

Provided by startnover

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
2 onions, chopped
1 1/2 lbs portabella mushrooms
salt and pepper
3 cups chicken broth
1 cup heavy cream
2 -3 tablespoons dry sherry or 2 -3 tablespoons orange juice
1/4 cup thinly sliced fresh chives
1 (17 1/4 ounce) package frozen puff pastry, thawed
1 large egg, beaten

Steps:

  • Quarter and thinly slice the mushrooms.
  • Heat butter in a saute pan over medium high heat and add mushrooms and onions, season with salt and pepper and cook stirring occasionally till softened and the mushroom liquid has evaporated.
  • Add broth and cream and simmer 15 minutes.
  • In a blender puree half of the mixture, it is hot so be careful when blending.
  • Stir puree and sherry or juice into the soup remaining in the pan.
  • Heat soup till hot, season with salt and pepper and set aside to cool.
  • Divide the soup into 4- 2 cup oven safe bowls about 5-6 inches in diameter and stir some of the chives into each.
  • Using a pizza cutter, cut out a disc from the puff pastry about 1/2 inch wider than the bowls.
  • Brush the inner edges of the pastry with the egg and invert the pastry (egg side down) over the soup bowls and press the edges onto the sides to seal.
  • Brush the tops with more egg.
  • Refrigerate 1 hour or up to 1 day in advance.
  • When ready to serve preheat oven to 400°F.
  • Put the soup bowls on a baking sheet and bake till golden brown and puffed about 30 minutes.
  • Serve.
  • Prep time does not include refridgeration time.

Nutrition Facts : Calories 1069.2, Fat 77.3, SaturatedFat 30, Cholesterol 143.3, Sodium 975.5, Carbohydrate 70.5, Fiber 5.1, Sugar 8.5, Protein 19.8

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