Delmonico S Puree Of Portabella Mushroom Soup Recipes

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DELMONICO'S PUREE OF PORTABELLA MUSHROOM SOUP



Delmonico's Puree of Portabella Mushroom Soup image

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

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

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.

CREAMY PORTOBELLO SOUP



Creamy Portobello Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

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)

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

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.

PORTOBELLO MUSHROOM ONION SOUP



Portobello Mushroom Onion Soup image

With a side salad, this makes a wonderful meal. Portobello mushrooms are a great addition to French onion soup. - Melissa Fitzgerald, Jeanette, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 13 servings.

Number Of Ingredients 11

5 cups thinly sliced halved onions
4 fresh thyme sprigs
3 tablespoons butter, divided
1-1/2 pounds sliced baby portobello mushrooms
3 tablespoons brandy, optional
3 garlic cloves, minced
8 cups vegetable broth
1 cup white wine or additional vegetable broth
1/4 teaspoon pepper
13 slices French bread (1/2 inch thick)
13 slices provolone cheese

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.

Nutrition Facts : Calories 188 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 811mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

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.

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DELMONICO'S PUREE OF PORTABELLO MUSHROOM SOUP RECIPE
2005-01-26 Heat the olive oil in a large saucepan over medium heat. Add the onion, celery and leek and saute about 5 minutes, until translucent. Add the mushrooms, garlic and thyme and …
From latimes.com
Servings 6-8
Estimated Reading Time 1 min
Category VEGETARIAN, SOUPS
Total Time 40 mins
  • Heat the olive oil in a large saucepan over medium heat. Add the onion, celery and leek and saute about 5 minutes, until translucent. Add the mushrooms, garlic and thyme and continue to cook for about another 5 minutes, stirring often.
  • Add the Sherry and simmer until reduced to 1 tablespoon, about 5 to 7 minutes. Add the vegetable stock and bring to a boil. Simmer for 15 minutes. Season to taste with salt and pepper.
  • Spoon some of the soup into a blender. Put the top on the blender and cover the top with a kitchen towel. Hold the top down and puree until smooth. Finish with remaining soup, working in batches. Pour into bowls and garnish with Parmesan cheese.


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